Quick Artichoke Pasta Salad
|Salad macaroni||4 Ounce|
|Boiling salted water||2 Cup (32 tbs)|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Whole small mushrooms||1⁄4 Pound|
|Tomatoes||2 Medium, seeded and cut into bite-size pieces|
|Medium pitted ripe olives||1 Cup (16 tbs)|
Following package directions, cook macaroni in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Turn into a large bowl: Combine artichokes and their liquid, mushrooms, tomatoes, and olives.
Add mixture to cooked pasta and toss gently.
Cover and refrigerate for at least 4 hours or until next day.
Before serving, season with salt and pepper to taste.