Vermicelli Vinaigrette Salad

• 1/3 (12 oz.) pkg. vermicelli
• 1 (6 1/2 oz.) jar marinated artichoke hearts
• 2 Tbsp. chopped fresh parsley
• 1/4 c. red wine vinegar
• 1 large clove garlic, minced
• 1/4 tsp. dried basil
• 2 large tomatoes, chopped
• 1 c. fresh mushrooms, chopped
• 1/2 c. chopped nuts
• 1/4 c. vegetable oil
• 1/4 tsp. salt
• 1/8 tsp. pepper

1. Cook the vermicelli according to package directions, omitting salt.
2. Drain and set aside.
3. Drain artichoke hearts, reserving 1/4 cup marinade.
4. Chop artichoke hearts.
5. Combine vermicelli, artichoke hearts, tomatoes, mushrooms, nuts and parsley.
6. Mix well and set aside. Combine reserved marinade, oil, vinegar, garlic, salt, basil and pepper in a jar.
7. Cover tightly and shake vigorously.
8. Pour over vermicelli mixture; toss gently. Cover and chill thoroughly.
9. Makes 6 servings.

vermicelli, parsley, red wine vinegar, clove garlic, dried basil, tomatoes, fresh mushrooms, nuts, vegetable oil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921640 (may not work)