Artichoke Pasta Salad

Ingredients and Instructions

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.