Maggie'S Pasta And Shrimp Salad

• 3 jars artichokes in olive oil
• cherry tomatoes
• 1 lb. shrimp
• black olives
• 1 lb. tri-colored pasta twists
• fresh basil
• lemon
• 1 can chickpeas
• 3 to 4 cloves garlic
• scallions
• green pepper or other color
• salt
• pepper
• oregano
• olive oil

1. Drain artichokes; save liquid; quarter.
2. Slice cherry tomatoes in half.
3. Peel, cook and chill shrimp.
4. Slice black olives into rings.
5. Drain liquid from chickpeas.
6. Mince garlic.
7. Dice scallions.
8. Dice green pepper.
9. Toss all ingredients with liquid from artichokes, torn basil, lemon juice, salt, oregano (all to taste).
10. Add extra olive oil if needed.
11. Chill.
12. Serves 8 to 10.

artichokes, cherry tomatoes, shrimp, black olives, tricolored pasta twists, fresh basil, lemon, chickpeas, garlic, scallions, green pepper, salt, pepper, oregano, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020963 (may not work)