1 c. salad macaroni
1 jar (6 oz.) marinated artichoke hearts
1/4 lb. mushrooms, quartered
1 c. cherry tomatoes, halved
1 c. med. size pitted olives
1 tbsp. chopped parsley
1/2 tsp. dry basil leaves

Cook macaroni. Drain well. Rinse in cold water and drain again. Turn into a large bowl. Add artichokes and their liquid, mushrooms, cherry tomatoes, olives, parsley, basil. Toss gently. Cover and refrigerate for at least 4 hours or until next day. Makes 6 servings.