2 bags of 3 pastas, combined
3 jars marinated artichokes, chopped and drained
3 jars marinated mushrooms, chopped and drained
3 c. sliced black olives, drained
3 bunches chopped green onions
2 jars chopped pimentos
8 oz. fresh pine (pinoh) nuts
1 lb. chicken breast chunks, cooked and cooled

DRESSING;
1 c. wine vinegar
1 c. olive oil
1 c. vegetable oil
2 tsp. salt
1 tsp. dry mustard
1/2 tsp. basil
1/2 tsp. tarragon
2 tsp. Worcestershire sauce
Pepper to taste

Cook pasta according to directions on package; drain and rinse with cold water. Add all other ingredients. Make dressing and add slowly to desired taste. Refrigerate after combining. Serves 12 or more. Can cut entire recipe in thirds.