Source: Marilyn Helton

Healthy pasta salad with artichokes.

Servings

1 cup Pasta, macaroni, enriched, dry (or medium shells)
6 oz Artichokes, hearts, marinated, canned
4 oz fresh mushrooms , quartered
20 fresh cherry tomatoes , halved (1 cup)
1 cup canned black olives , ripe, drained
1 tbsp chopped parsley , fresh
0.5 tsp dried basil , leaves
1 pinch salt and pepper (to taste)

1 Cook pasta according to package directions; drain well, rinse with cold water, and drain again. Turn into a large bowl.
2 Add remaining ingredients, including the artichoke marinade, and toss gently.
3 Cover and refrigerate for at least 4 hours, or overnight. Bring to room temperature before serving.