1 bag of lg. shells
10 cherry tomatoes
1 sm. jar marinated artichoke hearts with liquid
1 sm. jar marinated asparagus, drained
2 stalks celery
1 lg. cucumber
1 can black olives, pitted
2 stalks scallions
1 avocado
10 lg. fresh mushrooms
Salt and pepper
Oil, red wine vinegar or Italian dressing of choice

Cook shells as directed. Careful not to overcook-if too soft they disintegrate. Cool in cold water.

In large salad bowl, combine artichoke hearts and asparagus. Cut cherry tomatoes in half. Chop celery in small pieces. Slice cucumber thinly or quarters. Drain juice from olives. Slice scallions in very small pieces. Slice avocado any way you like. Drain shells. Throw all ingredients together. Add salt and pepper. Then add favorite Italian dressing or 1 tablespoon vegetable oil and 2 to 3 tablespoons red vinegar. Toss the salad, mixing well.