Serves: 6
Total Calories: 93
Cook macaroni according to package directions. Rinse, drain and cool.
Meanwhile, in a small bowl, combine reserved liquid from bean salad, 2 tablespoons of the artichoke marinade, salt and pepper.
Cut any large pieces of artichoke hearts in half. In a medium bowl, combine cooled macaroni, bean salad, artichoke hearts, cheese, green onions and olives. Pour on dressing and stir until all ingredients are coated. Cover and refrigerate for 1 1/2 hours or until well chilled, stirring several times.
Serve with a slotted spoon.
This Bean-Pasta Salad recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.
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