| rdfs:comment | - Artichoke and Olive Salad 1 pound dry rotini pasta 2 cans diced tomatoes with roasted garlic, undrained (Contadina, 14.5 oz. each) 1 jar artichoke hearts, packed in water, drained, sliced (6 oz) 1/2 cup Italian dressing 1 can sliced pitted ripe olives, drained (2.25 oz) 1/4 cup chopped fresh parsley or 2 t. dried parsley flakes, crushed 1/4 cup sliced green onions 1/2 cups sliced almonds, toasted
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| abstract | - Artichoke and Olive Salad 1 pound dry rotini pasta 2 cans diced tomatoes with roasted garlic, undrained (Contadina, 14.5 oz. each) 1 jar artichoke hearts, packed in water, drained, sliced (6 oz) 1/2 cup Italian dressing 1 can sliced pitted ripe olives, drained (2.25 oz) 1/4 cup chopped fresh parsley or 2 t. dried parsley flakes, crushed 1/4 cup sliced green onions 1/2 cups sliced almonds, toasted Cook pasta as package directs. Darin and rinse in cold water. Combine pasta, undrained tomatoes, artichoke hearts, dressing, olive, parsley and green onions in large bowl. toss well. Cover and chill before serving. Sprinkle with almonds just before serving. Makes 10 servings. Source: Unknown
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