Pasta Salad

4 cups cooked Rotini pasta
3 tablespoons chopped shallots or green onions
4 tablespoons of sliced black olives (or 1/2 small can)
1/2 cucumber, peeled and chopped
1/4 cup sun-dried tomatoes (in olive oil jar)
8 artichoke hearts, quartered (I used the canned heats-not the marinated ones)
3 tablespoons of Vinegar and oil salad dressing (I make this in the bottle marked for adding vinegar, water and oil)
6 -to-8 Cherry or grape tomatoes, halved
Salt, pepper, garlic salt, seasoning salt

1. Cook rotini pasta according to package. Drain and refrigerate to cool.
2. Chop green onions, artichoke hearts, cucumbers and tomatoes.
3. Combine pasta with green onions, artichoke hearts, cucumbers, black olives, sun-dried tomatoes, salad dressing, and seasonings to taste.
4. Add more dressing if needed, but you don't want the pasta to be too soaked with dressing.
5. Put salad in serving dish and garnish with halved cherry or grape tomatoes.
6. You can serve as soon as salad is chilled. However, this keeps for up to 3 days and the flavors just continue to improve.
Makes 4 one-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DEBWRITE.