Recipe - Artichoke Pasta Salad

1 cup Salad macaroni
6 ounce Marinated artichoke hearts
One fourth pound Mushrooms, cut or sliced up
1 cup Halved cherry tomatoes
1 cup Med pitted ripe olives
1 tablespoon Parsley
One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini