Vermicelli Vinaigrette Salad - cooking recipe

Ingredients

1/3 (12 oz.) pkg. vermicelli
1 (6 1/2 oz.) jar marinated artichoke hearts
2 Tbsp. chopped fresh parsley
1/4 c. red wine vinegar
1 large clove garlic, minced
1/4 tsp. dried basil
2 large tomatoes, chopped
1 c. fresh mushrooms, chopped
1/2 c. chopped nuts
1/4 c. vegetable oil
1/4 tsp. salt
1/8 tsp. pepper

Preparation

Cook the vermicelli according to package directions, omitting salt.
Drain and set aside.
Drain artichoke hearts, reserving 1/4 cup marinade.
Chop artichoke hearts.
Combine vermicelli, artichoke hearts, tomatoes, mushrooms, nuts and parsley.
Mix well and set aside. Combine reserved marinade, oil, vinegar, garlic, salt, basil and pepper in a jar.
Cover tightly and shake vigorously.
Pour over vermicelli mixture; toss gently. Cover and chill thoroughly.
Makes 6 servings.