Ingredients
- 4 pound mushrooms
- 1 cup cherry tomatoes (halved)
- 1 cup pitted ripe olives
- 6 oz artichoke hearts (marinated)
- 1 cup salad macaroni
- 1 tablespoon parsley
- 2 teaspoon dry basil
Cook macaroni according to package; drain well, rinse with cold water anddrain again. Turn into a large bowl. Add artichokes and their liquid,mushrooms, cherry tomatoes, olives, parsley and basil; toss gently.
Cover and refrig for at least 4 hours. Before serving, season with salt and pepper to taste.
