Mediterranean inspired salad with artichoke hearts, olives, linguine and with a kick of hot sauce.
8 oz uncooked linguine
1 14-oz can water-packed artichoke hearts, drained
2/3 C sliced black olives
1/4 C olive oil
3 Tbsp lemon juice concentrate
2 cloves garlic, minced
3 dashes hot sauce
1/2 tsp salt
Cook linguine according to package directions. Drain, rinse, and set aside.
In a large bowl, quarter artichoke hearts. Add all remaining ingredients—except linguine. Let marinate for one hour. After an hour toss linguine with artichoke mixture. Refrigerate until ready to serve.
Submitted by Debby Shabo Wade
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Read more at the source: Artichoke Pasta Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
