1 lb. spaghetti, broken in 3" pieces
1 jar (6 oz.) marinated artichoke hearts, halved & drained (reserve oil for dressing)

Cook pieces of spaghetti until almost done (about 10 minutes). Drain and rinse in cold water, drain again. Turn into large bowl.

2/3 c. salad oil (includes artichoke marinade)
1/2 c. red wine vinegar
1/2 tsp. dried basil, crushed or fresh
1/2 tsp. salt
1/4 tsp. pepper

Mix together, then pour over spaghetti, adding artichoke hearts and all ingredients below except cheese.

4 med. tomatoes, peeled & chopped
1 green pepper, diced
1 red onion, diced
1/2 c. radishes, sliced
1/2 c. cucumber, cut in chunks
1 c. Provolone or Monterey Jack cheese, cubed
1 c. (12 oz.) green or black olives, pitted

Refrigerate several hours or overnight. Add cheese cubes before serving.

This filling main dish salad is great for a crowd, picnics, or with a barbeque. Don't throw away those extra noodles, make them into this salad for next day dinner by using 1/2 this recipe.