1/2 c. lg. pieces walnuts
4 oz. vermicelli or pasta, broken
1/4 c. salad oil
1/4 c. red wine vinegar
1 clove garlic, minced
1/2 tsp. dried basil, crushed
2 (6 oz.) jars marinated artichoke hearts, drained and chopped
1 c. fresh mushrooms, sliced
2 tomatoes, peeled, seeded and chopped
2 tbsp. snipped parsley

Toast walnuts in 350 degree oven for 10 minutes. Set aside. Cook pasta in boiling water (salted) according to package directions. Rinse and drain.

In a screw top jar combine oil, vinegar, garlic, basil, 1/4 teaspoon salt, and dash pepper. Shake well. Toss together pasta, artichokes and mushrooms. Pour marinade over, tossing to coat. Cover; chill.

To serve, add tomatoes, parsley and walnuts. Toss. Serve in bed of lettuce (lining bowl). If desired, serve as side dish or toss it with cubed chicken or ham to create a main dish.