Delicious and lovely to look at. Serve as lunch with challah.
4 cup cooked shell pasta
6 oz jar marinated artichoke hearts, cut in half
6 oz sliced ripe pitted olives
1 cup sliced mushrooms, fresh or jared
1 cup dried tomatoes, softened and diced
2 cup broccoli florets, barely cooked and cooled
3 sliced scallions
1 tsp dried basil
Mix all ingredients together. Chill. Just before serving drizzle Italian dressing over salad tossing gently until all ingredients are covered. Serve immediately or chill until serving time.