Instructions: In a large pan, cook macaroni in about 1 1/2 quarts of boiling salted water until tender to bite (about 7 minutes). Drain macaroni well, rinse with cold water, and drain again. Transfer to a large bowl.

Drain liquid from artichokes over the macaroni. Cut artichokes into halves or thirds. Add artichokes, mushrooms, cherry tomatoes, olives, parsley, and basil to macaroni. Toss gently. Season to taste with salt and pepper.

Cover and refrigerate for at least 4 hours or until next day before serving.

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