Marinated Artichoke And Pasta Salad - cooking recipe

Ingredients

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

Preparation

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.