Title: Quick artichoke pasta salad
 Categories: Pasta, Salads
      Yield: 6 Servings
 
      1 c  Macaroni
      6 oz Jar artichoke hearts
    1/4 lb Mushrooms -- small
      1 c  Cherry tomatoes -- halved
      1 c  Ripe olives
      1 tb Parsley -- chopped
    1/2 ts Basil
           Salt and pepper -- to taste
 
  In large pan, cook macaroni in about 1 1/2 quarts of boiling, salted
  water until tender to bite (about 7 minutes); or cook according to
  package directions. Drain macaroni well, rinse with cold water, and
  drain again. Transfer to large bowl. Drain liquid from artichokes
  over macaroni. Cut artichokes into halves or thirds. Add artichokes,
  mushrooms, cherry tomatoes, olives, parsley, and basit to macaroni.
  Toss gently. Season to taste with salt and pepper. Cover and
  refrigerate for at least 4 hours or until next day before serving.
  Makes 6 servings.