This is an easy pasta salad that is full of flavor and texture. As always you can substitute with any vegetables you like.
Cook Time: 25 Minutes
Makes 2-3 Servings
1/2 of a 16 oz. box of pasta shells cooked and drained
1 cup of lentils cooked and drained
4-5 sliced mushrooms
1 container of marinated artichoke hearts (reserve 6-8 tbs of liquid)
2 stalks of celery chopped
2 carrot chopped
1-1/2 cup of cherry tomatoes sliced in half
3 tbs of fresh parsley
6 tbs of extra virgin olive oil
1 tbs of garlic powder
1 tbs of onion powder
salt and pepper to taste
Cook pasta according to package directions. Drain and pour into a large bowl.
Add 3 cups of water to a pot and bring to a boil.
Add lentils and let simmer for about 15-20 minutes until lentils are tender.
Drain and place into bowl with pasta.
Next add sliced mushrooms, artichoke hearts, celery, carrots, and tomatoes.
Next add extra virgin olive oil, reserved artichoke liquid, garlic powder, parsley and salt and pepper to taste. Mix well and refrigerate for 15 minutes before serving.