Church Supper Pasta Salad

1/2 pound cooked pasta

6 oz jar marinated artichokes

1/2 cup minced onion

1 clove garlic, minced

2 cups fresh tomatoes, cut in cubes

1/2 tsp basil

1/2 tsp Italian seasoning

1/2 tsp salt

1/4 cup melted butter

1/3 cup Parmesan cheese

Pour juice from artichokes in a skillet. Add onions and garlic and simmer until soft.

Add tomatoes, basil, Italian seasoning and salt. Cook covered for 10 minutes and

uncovered for another 10 minutes Add cut up artichokes and any other cooked

vegetable you may have left over. Pour melted butter and Parmesan cheese over hot

noodles and toss. Top with sauce and toss. This is good hot or cold.