Capistrano Pasta Salad
![photo by KerfuffleUponWincle](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/46/89/36/picYNdaxw.jpg)
photo by KerfuffleUponWincle
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40911972/lZaVWN6S6y8iXXIfNc6A_eye%2520for%2520food%2520and%2520fun_edited-1.jpg)
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 (6 ounce) jars marinated artichoke hearts (marinade reserved)
- 1 -2 tablespoon mayonnaise
- lemon pepper
- 1 (8 ounce) package small shell pasta (cooked, drained and chilled)
- 1 1⁄2 cups cherry tomatoes, cut into quarters
- 1 bunch green onion, thinly sliced
- 1 (6 ounce) can black olives, sliced
- 3 slices prosciutto, cut into strips (optional)
- 3⁄4 cup parmesan cheese, grated
directions
- Drain artichokes hearts, reserving marinade. Cut artichokes into quarters. Mix reserved marinade with mayonnaise and lemon pepper. Combine pasta, artichokes, tomatoes, onions, olives and prosciutto in a bowl and toss with dressing. Mix in cheese just before serving.
Questions & Replies
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RECIPE SUBMITTED BY
DailyInspiration
United States