Quick Artichoke Pasta Salad
4 oz. (about 1 cup) medium sized pasta
1 jar marinated artichoke hearts
1/4 pound small mushrooms
1 cup cherry tomatoes, halved
1 cup medium-size pitted ripe olives
1 tablespoon chopped parsley
salt and pepper
Cook macaroni according to package directions;
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 refrigerate for at least 4 hours
or until the next day. Before serving, season with
salt and pepper to taste.