Artichoke and basil pasta salad

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6 ox uncooked rosamarina or orzo 2 med. tomatoes, seeded, chopped 1 med. cucumber, chopped 1 (14 oz.) can artichoke hearts, well dreained, coarsely chopped 1/2 cup finely chopped fresh basil 1/4 cup white wine vinegar 2 tbl. extra virgin olive oil 1 tsp. salt 1/4 cup grated parmesan cheese Cook rosamarina to desired doneness , omit salt and oil. Drain, rinse with cold water to cool and drain well. Meanwhile, in a large bowl, combine all remaining ing. and toss gently. Add cooled rosamarina, toss gently to mix. Serve imm. or cover and refrig. for up to 24 hours before serving. Makes 8 (3/4) servings