I prepared this recipe earlier this week and took it to a family function, where it was a great accompaniment to barbecued steak, chicken and ribs.
9 oz rotini pasta
8 oz Mozzarella Ciliegine (i.e. cherry tomato size)
6 oz artichoke hearts
8 tbsp olives (kalamata and Sicilian olives used here)
1/2 tsp chopped pimiento
1 small tomato
1 slice red onion
8 oz vinaigrette dressing (Ken's Steakhouse Balsamic & Basil Vinaigrette used here)
Boil rotini, drain, and rinse in cold water.
Chop artichoke hearts, olives, tomato and onion. Mix with rotini in serving bowl.
Halve mozzarella pieces and add to bowl.
Toss with dressing and serve.