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Vegetable Pasta Salad

From: Diamond Nuts

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  • 4 oz. vermicelli or spaghetti, broken
  • 2 (6 oz.) jars Marinated artichoke hearts
  • 1 clove garlic, minced
  • ½ teaspoon basil
  • 1 cup sliced mushrooms
  • ½ cup sliced green onions
  • 2 tomatoes, seeded and chopped
  • 1 cup Shelled Diamond Walnuts


Cook pasta according to package directions; rinse and drain.
Set aside.
Drain artichokes; reserve marinade.
Combine marinade, garlic, and basil; set aside.
Chop artichokes; toss with pasta, mushrooms, onions, tomatoes and marinade mixture.
Cover; refrigerate until chilled.
Add walnuts; toss and serve.

Makes 4 to 6 servings.

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