Olive Pasta Salad
|Spiral pasta/Shell / mostocolli pasta||1 Pound, uncooked (Small Size)|
|Cherry tomatoes/18 cherry tomatoes, halved||4 Medium, cut into wedges|
|Pitted black olives||1 Cup (16 tbs), drained|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Cubed swiss cheese/Smoked mozzarella||2⁄3 Cup (10.67 tbs)|
|Italian dressing||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Cook pasta to the al dente stage according to package instructions. Drain in a colander, then rinse under cold running water until cooled.
In a bowl, combine pasta with tomatoes, olives, artichokes and cheese. Pour 1/2 cup or more Italian Dressing over salad and toss well.
Refrigerate until well chilled. Serve cold.