4 oz. (about 1 c.) salad macaroni or med. size pasta
Salt and pepper
1 (6oz.) jar marinated artichoke hearts
1/4 lb. mushrooms, quartered
1 c. cherry tomatoes, halved
1 c. med.-sized pitted ripe olives (black)
1 tbsp. chopped parsley
1/2 tsp. dry basil leaves

Cook macaroni according to package directions; drain well. Rinse with cold water; drain again. Turn into large bowl. Add artichokes and their liquid, cherry tomatoes, mushrooms, olives, parsley and basil; toss gently.

Cover and refrigerate at least 4 hours or until next day. Before serving, season with salt and pepper to taste. (The liquid from marinated artichoke hearts turns into a zingy dressing for this marvelously simple macaroni salad.)