Ingredients

The following ingredients have 4 Servings
  • ½ cup Italian Dressing (or good-quaity store-bought)
  • 12 oz pasta (tri-color rotini, or fusilli, bow tie, or elbow)
  • ½ cup artichoke hearts, in oil (drained, or more, if desired)
  • ½ cup sun-dried tomatoes in oil (drained and roughly chopped, use more, if desired)
  • ½ cup black olives (sliced and drained, use more, if desired )
  • ¼ cup fresh basil (roughly chopped)
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

Instruction

  • Prepare the Italian dressing and chill for at least one hour.
  • Meanwhile, bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente. Usually 9 to 12 minutes. Drain and rinse with cool water until no longer hot. Transfer to large bowl.
  • Add the artichokes, sun-dried tomatoes, olives, basil, salt, pepper and dressing.
  • Gently stir until the pasta is fully coated and all ingredients are evenly distributed. Taste and add more salt and/or dressing, if desired.
  • Serve at once, or cover with plastic wrap and refrigerate for up to 4 hours. If not serving immediately, add several tablespoons of dressing just before serving, and stir.