Pasta Salad

2 cups cooked pasta, cooled
2 cups cooked green beans, cooled
(use canned if you’re in a hurry)
1 can artichoke hearts, drained
1 can whole pitted olives, drained
1-2 cups cherry tomatoes
1 cup mushrooms, cleaned and sliced (use canned if you’re in a hurry)
1/4 cup red onion, chopped
1/2 cup cheese, feta or cubed cheese of your choice

Drain the artichoke hearts, olives and, if using, canned green beans and mushrooms, in a colander. Combine pasta and all the vegetables in a large bowl and add 1 cup or more Vinaigrette dressing, to taste. Mix thoroughly. Chill several hours or overnight, the longer the better. Top with cheese and serve. This is a great picnic or luncheon salad.