1 c  Salad macaroni
6 oz Marinated artichoke hearts
1/4 lb Mushrooms, sliced
1 c  Halved cherry tomatoes
1 c  Med pitted ripe olives
1 tb Parsley
1/2 ts Dry basil

Cook macaroni according to package; 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 refrig for at least 4 hours. Before serving, season with salt and
pepper to taste.