Cook orechiette according to package. Drain in a colander and cool under cold running water. When well drained, almost dry, put into a large bowl. Add artichokes and their liquid,
criminis, cherry tomatoes, olives, parsley and basil. Toss gently. Cover
and refrigerate for at least 4 hours.
Before serving, add vinegar and season with salt and
pepper to taste.
Contributor: Kimberley Callahan
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