1/2 lb. pasta
1/2 c. salad oil
1/4 c. red wine vinegar
1 clove garlic, minced
1 c. cherry tomatoes, halved; optional
2 tbsp. snipped parsley
1 (6 oz.) jar marinated artichoke hearts, drained and chopped
1 c. fresh mushrooms, sliced
1/2 c. chopped walnuts, toasted

Cook pasta. Rinse and drain. In a jar combine oil, vinegar, garlic, salt, and pepper. Shake well. Toss about 1/3 of dressing with pasta. Cover and chill. Toss remaining dressing with artichokes and mushrooms. Cover and chill. To serve, toss together pasta, artichoke mixture, tomatoes, walnuts, and parsley. Serves 8.

For a 50 person buffet, I use about 2 pounds rotelle and increase the other ingredients.