SALAD:

8 oz. thin spaghetti, cooked al dente (drain and rinse)
6 oz. can pitted lg. black olives (drain and rinse)
6 oz. jar marinated mushrooms
6 oz. jar quartered marinated artichoke hearts
2 ripe tomatoes, diced
1/2 c. chopped, roasted walnuts (optional)

DRESSING:

1/2 c. extra virgin olive oil
1/4 c. red wine vinegar
1 clove garlic, minced
1/4 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. ground black pepper
12 fresh basil leaves (or 1 tbsp. dried)
1/4 c. chopped fresh parsley

Combine cold, rinsed pasta, olive, mushrooms, artichokes, and tomatoes in large bowl. In food processor, combine all dressing ingredients and process briefly until well mixed. Toss spaghetti, and vegetables with dressing (extra is better) and refrigerate at least 6 hours before serving. Add walnuts if desired. Keeps well in refrigerator for 3 to 4 days.