4 oz. vermicelli, broken
1/2 c. salad oil
1/4 c. red wine vinegar
2 large cloves garlic, minced
1/4 tsp. dried basil, crushed
6 oz. jar marinated artichoke hearts, drained and chopped
1 c. fresh mushrooms, sliced
2 tomatoes, peeled, seeded and chopped
1/2 c. chopped walnuts, toasted
2 tbsp. snipped parsley
1/4 tsp. salt
1/8 tsp. pepper

Cook pasta. Rinse and drain. In screw top jar combine oil, vinegar, garlic, salt, basil and pepper, shake well. Toss about 1/3 cup dressing with the pasta. Cover and chill. Toss the remaining dressing with the artichoke hearts and mushrooms. Cover and chill. To serve, toss together pasta, artichoke mixture, tomatoes, walnuts and parsley. Serve in lettuce-lined bowl.