QUICK ARTICHOKE PASTA SALAD
This is from the Sunset Vegetarian Cooking cookbook.
4 oz shell pasta, cooked and chilled
1 jar (6 oz) marinated artichoke hearts
1/4 lb mushrooms, quartered
1 C cherry tomatoes, halved
1 C ripe pitted olives
1 T parsley
1/2 t basil
salt and pepper to taste
Mix all ingredients together. Cover and refrigerate at least 4 hours.