4 oz. (about 1 c.) salad macaroni or other med. size pasta
1 jar (6 oz.) marinated artichoke hearts
1/4 lb. sm. mushrooms
1 c. cherry tomatoes, halved
1 c. med. size pitted ripe olives
1 tbsp. chopped parsley
1/2 tsp. dry basil leaves
Salt & pepper

Cook macaroni according to package directions; drain well, rinse with cold water and drain again. Turn into a large bowl.

Add artichokes and their liquid, mushrooms, cherry tomatoes, olives, parsley and basil; toss gently. Cover and refrigerate for at least 4 hours or until next day. Before serving, season with salt and pepper to taste. Makes 6 servings.