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1 cup Macaroni
6 ounce Artichoke Hearts
4 ounce Mushrooms, Small
1 cup Tomatoes, Cherry, Halved
1 cup Olives, Ripe
1 tablespoon Parsley, Chopped
½ teaspoon Basil
Seasoning, To Taste
In large pan, cook macaroni in 1 1/2 quarts of boiling, salted water until tender 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 at least 4 hours or until next day before serving.
6 ounce Artichoke Hearts
4 ounce Mushrooms, Small
1 cup Tomatoes, Cherry, Halved
1 cup Olives, Ripe
1 tablespoon Parsley, Chopped
½ teaspoon Basil
Seasoning, To Taste
In large pan, cook macaroni in 1 1/2 quarts of boiling, salted water until tender 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 at least 4 hours or until next day before serving.
