Yield: 6 servings
| Measure | 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.