Artichoke Pasta Salad

by admin on March 12, 2010

1 cup salad macaroni or other medium-size pasta
2 cloves garlic, minced
1 (6 1/2 ounce) jar marinated artichoke hearts
salt and pepper
1/2 cup mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 tablespoon dried oregano

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.

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