16 oz. rotelle (pasta spirals)
1 (6 oz.) jar marinated artichokes
2 c. cubed, cooked chicken
1 1/2 c. sliced mushrooms
1 c. chopped red pepper
1 c. chopped cucumbers
1/4 c. chopped walnuts
1 bunch watercress
1/2 c. olive or vegetable oil
1/4 c. red wine vinegar
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Cook pasta according to package directions.

Drain in colander, rinse with cold water, drain again. Place in large bowl.

Drain artichokes, save marinade. If artichokes are large, cut in halves or fourths.

Add artichokes, chicken, mushrooms, red pepper, cucumber, walnuts and watercress to pasta.

In small bowl combine artichoke marinade oil, vinegar, garlic, salt and pepper. Pour over pasta, toss to coat evenly. Cover and chill 2 hours. Serves 8.