1 lb. sm. shell macaroni
1 c. chopped pickles
1 head broccoli flowerets
1 jar marinated mushrooms, drained
1 sweet green pepper, diced
1/2 c. shredded carrot
1 red onion, chopped
1 can pitted olives, drained
1 jar marinated artichoke hearts, drained
1 jar pimento, diced
1 c. sliced celery
Dressing: 1/2 cup each: rice vinegar, sugar and canola oil

Make dressing and let set so sugar dissolves. Cook pasta according to package directions, rinse and drain well. Lightly steam the broccoli flowerettes and then combine all salad ingredients and toss with dressing. Let mellow at room temperature about 2 hours. Refrigerate any leftovers.

I use sweet bread and butter chips, but you can use regular sweet, dill or kosher style as you prefer.