Quick Artichoke Pasta Salad
|Macaroni salad/Other medium size pasta||4 Ounce|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Mushrooms||1⁄4 Pound, quartered|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Pitted ripe olives||1 Medium|
|Parsley||1 Tablespoon, chopped|
|Dry basil leaves||1⁄2 Teaspoon|
Cook macaroni according to package directions; drain well, rinse with cold water, and drain again.
Turn into a large bowl.
Add artichokes and their liquid, mushrooms, cherry tomatoes, olives, parsley, and basil; toss gently.
Cover and refrigerate for at least 4 hours or until next day.
Before serving, season with salt and pepper to taste.