1 cup salad macaroni
6 oz marinated artichoke hearts
4 pound mushrooms, sliced
1 cup halved cherry tomatoes
1 cup med pitted ripe olives
1 tablespoon parsley
2 teaspoon dry basil
Cook macaroni according to package; drain well, rinse with cold water and drain again. Turn into a large bowl. Add artichokes and their liquid, mushrooms, cherry tomatoes, olives, parsley and basil; toss gently. Cover and refrig for at least 4 hours. Before serving, season with salt and pepper to taste.
