Dressing:
2/3 c. vegetable, salad, or olive oil
1/3 c. red wine vinegar
1 t. salt
1 t. basil
6 drops Tabasco sauce
2 garlic cloves, minced

Salad:
3 c. curly pasta, cooked, drained and rinsed with cold water
2 c. meat strips, thinly sliced (roast beef, salami, etc.)
2 tomatoes, chopped
1 large cucumber, chopped
8 oz. fresh mushrooms, thinly sliced
1 jar marinated artichoke hearts, with juice

2/3 c. vegetable, salad, or olive oil 1/3 c. red wine vinegar 1 t. salt 1 t. basil 6 drops Tabasco sauce 2 garlic cloves, minced 3 c. curly pasta, cooked, drained and rinsed with cold water 2 c. meat strips, thinly sliced (roast beef, salami, etc.) 2 tomatoes, chopped 1 large cucumber, chopped 8 oz. fresh mushrooms, thinly sliced 1 jar marinated artichoke hearts, with juice

In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well to blend.

Mix all remaining ingredients together and refrigerate several hours or overnight.