Quick Artichoke Pasta Salad

1 cup salad macaroni, or other medium-size pasta

1 (6.5 ounce) jar marinated artichoke hearts

½ cup mushrooms, quartered

1 cup cherry tomatoes, halved

1 cup pitted black olives

1 tablespoon chopped fresh parsley

½ teaspoon dried basil

½ tablespoon dried oregano

2 cloves garlic, minced

salt and pepper to taste

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.