6 oz. rotelle or other pasta
6 small tomatoes
1 (14 oz.) can artichoke hearts, drained
1/2 lb. fresh mushrooms
1 (7 oz.) jar green olives, drained
1/4 c. salad oil
1/4 c. red or salad vinegar
1 clove garlic, minced or pressed
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper


Cook pasta according to package directions; drain, rinse and set aside. Cut tomatoes into quarters or eighths; place in large bowl. Trim off any tough pieces on artichoke hearts; halve and place in bowl. Add mushrooms and olives (halve or quarter, if needed); toss gently.

In a shaker jar, combine remaining ingredients; shake well to mix. Pour dressing over vegetables; toss. Add cooked pasta to salad; toss gently, being careful not to break pasta. Cover with plastic wrap. Serve salad at room temperature; refrigerate leftovers. Add shrimp, Italian sausage, pepperoni or salami to make a main dish salad.