Artichoke pasta salad

Quantity		Ingredient
1	cup	Salad macaroni
6	ounces	Marinated artichoke hearts
¼	pounds	Mushrooms, sliced
1	cup	Halved cherry tomatoes
1	cup	Med pitted ripe olives
1	tablespoon	Parsley
½	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.

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