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, mushrooms, cherry tomatoes, olives, parsley and basil; toss gently.
Cover and refrig for at least 4 hours.
Season with salt and pepper.