Serves 10 as a side dish

2 12 0z. pkgs. curly colored pasta
2 cups artichoke hearts drained and quartered (reserve juice from artichokes)
1/2 cup chopped basil
1/2 chopped Italian parsley
1 Tb chopped fresh oregano
2 cups cherry tomatoes, halved
2 jars marinated mushrooms, drained and halved
1/2 juice from artichoke hearts
1/2 cup olive oil
3 Tb wine vinegar
2 tsp Grey Poupon Dijon mustard
3 Tb Balsamic vinegar
1/2 tsp sugar
salt and freshly ground pepper to taste, I like seasoned pepper

Cook pasta until al dente, drain well and toss lightly with a tiny bit of olive oil, DO NOT RINSE!
In a small bowl combine vinegars, Grey Poupon Dijon mustard, sugar, whisk and slowly add  juice from the artichokes and olive oil.
Set aside.
In a large bowl, combine artichoke hearts, mushrooms, tomatoes, oregano, basil and chopped parsley. Start tossing in pasta
then toss with dressing. Serve.
This is as good or better the next day. I serve it with grilled chicken or steak or at any potluck. Everyone asks for the recipe.