Okay, I admit it. Salad isn’t my favorite thing to do with pasta. In fact the phrase “pasta salad” immediately reminds me of those godawful concoctions of elbow macaroni, diced celery, and mayonnaise that we’re occasionally forced to endure at a potluck picnic. But this one is really good, I promise.

Ingredients:

• 12 oz. rotini (I used tricolor, but that is purely optional)
• 1 jar marinated artichoke hearts
• 1 jar sun-dried tomatoes in olive oil
• 1 jar pitted Kalamata olives
• 1 jar roasted red peppers
• Olive oil
• Balsamic vinegar

While the pasta is boiling, prep the jarred veggies. I should note here that I don’t use the entire jar of any of these things — add the ingredients in the proportions and amounts that suit your personal taste. I halve the olives, slice the sun-dried tomatoes, chop the artichoke hearts, and slice the peppers about 1/4 of an inch wide. Add the drained pasta to the rest of the ingredients, and add just a couple tablespoons of your best olive oil, followed by a splash of balsamic vinegar. It really doesn’t need any seasoning.

I served it for lunch today with a couple slices of fresh mozzarella, and it was really tasty. It reminds me of a hot pasta dish I used to make fairly often. I think I need to practice that one and post the recipe. In the meantime, this makes for a very nice lunch. A piece of crusty bread would go nicely with this, too. And even a slice or two of salami. It’s a bit like an antipasto, so anything in that same spirit would do well here.