Ingredients:

12 oz. fusilli, penne or bow tie pasta, uncooked
1 can (6 oz.) Lindsay Black Ripe Pitted Olives, drained and coarsely chopped
1 jar (7 oz.) roasted red bell peppers, drained, cut into strips
1 jar (6 1/2 oz.) marinated artichoke hearts, drained and coarsely chopped
1 c. diced provolone or mozzarella cheese
1 c. diced salami
1/2 c. light or regular Caesar or Italian salad dressing
1/4 c. sliced basil or chopped Italian parsley

Instructions:

Cook pasta according to package directions.

Meanwhile, in large bowl combine remaining ingredients.

Drain pasta; add to bowl, tossing well.

Serve at room temperature or chill up to 24 hours before serving. Serve with freshly ground black pepper, if desired.

All materials are courtesy of Lindsay Olives. For more recipes from Lindsay Olives, visit www.lindsayolives.com

This farm news was published in the June 28, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.