Veggie Pasta Salad - cooking recipe

Ingredients

8 oz. spinach penne pasta
2 zucchini and/or yellow squash, horizontally halved and sliced on bias
2 (6 oz.) jars marinated artichoke hearts, drained and marinade reserved
1/2 c. each black olives and oil-packed, sun-dried tomatoes, sliced
2 Tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Cook pasta according to package directions; add sliced zucchini and/or squash 1 minute before end of cooking time. Drain.
In bowl, toss hot pasta and zucchini with artichoke hearts, marinade, olives, sun-dried tomatoes, parsley, salt and pepper.
Makes 6 servings.