Pasta Salad - cooking recipe

Ingredients

4 c. cooked macaroni twists
2 medium tomatoes, peeled, seeded and chopped
3/4 c. sliced ripe olives
1 c. frozen artichoke hearts
1/4 c. tarragon vinegar
3/4 c. olive oil
2 Tbsp. finely chopped parsley
salt and pepper

Preparation

Cook artichoke hearts according to package directions.
Cool and slice into slivers.
Combine macaroni, tomatoes, olives and artichoke hearts into a large bowl.
Make a dressing of the oil and vinegar.
Pour over salad.
Toss gently.
Sprinkle with chopped parsley.
Serves 10 to 12.