Ingredients
1 lb. whole wheat pasta (penne or bowtie work best)
1 can of artichoke hearts
1 can (15 oz.) large or jumbo pitted olives
1 bottle of Old Cape Cod Lite Tomato, Basil and Olive Oil Dressing
Preparation
Cook pasta as per package instructions being sure to cook al dente. While pasta is cooking, slice olives and cut artichoke hearts into small pieces, set aside. Place cooked pasta in a strainer, drain off hot water and run cold water over pasta to stop cooking process. Drain pasta completely and put back in dried cooking pot. Add olives, artichokes and dressing and toss well. Refrigerate for at least 4 hours but tastes best when refrigerated overnight.
