1 cup pasta (any kind will do)
6 oz. canned artichoke hearts, marinated
4 oz. fresh mushrooms
20 fresh cherry tomatoes, halved
1 cup canned black olives
1 TBL parsley
1/2 tsp dried basil
1 pinch salt and pepper (to taste)
Cook pasta like normal, drain and rinse well with cold water, drain again.
Add all ingredients together including the artichoke marinade, toss gently.
Cover and refrigerate for at least 4 hours. Enjoy!
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