Yield: 6 servings

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
9 ounce package frozen artichoke hearts, thawed, drained well and halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced
3/4 cup pitted Kalamata olives, (brine-cured) black olives, quartered lengthwise

Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasiionally. This can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.

Transfer mixture to bowl and serve.