8-1/2 oz. can artichoke hearts in water, drained
5 c. cold cooked pasta twists (2 1/2 c. raw)
1 c. pitted ripe olives
3 c. cooked broccoli flowerets
1/4 lb. mushrooms thinly sliced
1 c. quartered cherry tomatoes
1/8 lb. prosciutto, cut into thin strips
1 c. (about 5 oz.) grated Parmesan cheese
artichoke hearts in quarters. mix with pasta, olives
broccoli, mushrooms, tomatoes, prosciutto, cheese,
and vinaigrette. Cover and refrigerate up to 1 day.
Makes 8-10 servings.
from "Magic Keys to Cooking"