3 jars mushrooms, drained (4 1/2 oz. each)
3 cans artichoke hearts, drained and cut in fours
1 bottle (1 pt.) WISH BONE ITALIAN DRESSING
1 tbsp. Italian seasonings
3/4 tbsp. dill
1 tbsp. balsamic vinegar
1 tbsp. red wine
2 tbsp. dried tomato tapenade

Three days before serving, put in large jar the artichoke hearts and mushrooms. Mix rest of ingredients and add to the jar. Marinate this for 2 days at least. SAVE marinade and use as your dressing on the pasta.

ONE DAY AHEAD PREPARATIONS:

5 lemons
1 lb. box, long elbow macaroni
2 1/2 lbs. shrimp, cooked, peeled and cleaned
1/2 to 3/4 lb. feta cheese
8 oz. jar red pimentos, drained and sliced
1/2 tsp. dill
Salt and pepper to taste
1 jar Greek olives, drained

Cook pasta al dente and drain. Cool. Squeeze the 5 lemons on the pasta, through a strainer. Add rest of ingredients with the marinated mushrooms and artichokes, including the marinade. Mix it all well. Cover and refrigerate until serving. Sprinkle Parmesan over it. If it seems a bit dry, add a little olive oil and more lemon juice. Serves 12 to 16.