4 oz. vermicelli
1/2 c. salad oil
1/4 c. red wine vinegar
1 lg. garlic, minced
1/4 tsp. basil, crushed
1 c. fresh mushrooms, sliced
1/2 c. walnuts, chopped
2 tbsp. snipped parsley
Dash of salt & pepper
1 (6 oz.) marinated artichoke heart, drained & chopped
2 tomatoes, peeled, seeded & chopped

Cook pastry in salted water. Rinse and drain. In jar combine oil, vinegar, garlic, pepper, salt and basil. Shake well. Toss about 1/3 cup dressing with pasta, cover and chill. Toss remaining dressing with the artichoke and mushrooms, then cover and chill.

To serve: Toss pasta artichoke mixture, tomatoes, walnuts and parsley. Add salt and pepper to taste. Add 2 tablespoons Parmesan cheese, optional). Serves 4 to 6.