Pasta and Bean Salad

1 (16 oz pkg) elbow macaroni, uncooked

1 (16 oz) can dark red kidney beans, drained

1 ( 16 oz) can pinto beans, drained

1 ( 16 oz) can garbanzo beans, drained

1 ( 14.5 oz) can cut green beans, drained

1 ( 16 oz) bottle Italian salad dressing

1 medium cucumber, sliced

1 ( 6-7 oz ) jar marinated artichoke hearts

2 cups shredded sharp Cheddar cheese

1/2 lb salami, cut into 1/2 inch pieces

Cook pasta according to package directions. Drain. Rinse with cold water. Drain.

In a large bowl toss together pasta, kidney beans, pinto beans, garbanzo beans, green beans, cucumber, salad dressing and undrained artichoke hearts. Stir in cheese and salami. cover and refrigerate 4-24 hours.