Ingredients[]
- 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
Directions[]
- Cook pasta as package directs.
- Drain 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.
Notes[]
- Makes 10 servings.
- Source: Unknown
- contributed to Catsrecipes Y-Group