Categories: Salads, Vegetables, Appetizers 
      Yield: 6 servings 
  
      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 T  Parsley 
    1/2 t  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.