1 small bag each of spinach noodles and sea shells
1 tomato, chopped
1 onion, chopped
1 can artichoke hearts in oil, cut up and add oil from jar
Vinegar and oil dressing, to taste
2 tablespoons Parmesan cheese
2 tablespoons oregano
Green/black olives, juice from olives
2 tablespoons mayonnaise

Boil spinach and seashell noodles together according to package directions. Drain, rinse well, drain.

Mix remaining ingredients together. Add noodles. Refrigerate overnight.

Submitted by: Lou R. Walker