Ingredients
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1 cup salad macaroni or 1 cup other medium-size pasta
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1 (6 1/2 ounce) jar marinated artichoke hearts
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1 cup cherry tomatoes, halved
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1 cup pitted black olives
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1 tablespoon chopped fresh parsley
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1/2 teaspoon dried basil
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1/2 tablespoon dried oregano
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2 cloves garlic, minced
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salt and pepper
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1/2 cup mushroom, quartered
Instructions
- Bring a large pot of salted water to boil; add pasta and boil until al dente.
- Drain well and rinse with cold water.
- In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
- Refrigerate for at least 4 hours.
- Before serving, season the pasta dish with salt and pepper to taste.