Pasta Salad - cooking recipe

Ingredients

8 oz. pkg. tricolor corkscrew pasta or small seashell pasta
1 jar marinated artichokes
1 can medium pitted black olives
1 bag mixed vegetables (I use broccoli, cauliflower, carrots)
1 bottle Italian dressing
1 c. Parmesan cheese

Preparation

Cook and drain pasta.
Cut up artichokes, keep oil for tossing. Slice black olives.
Thaw vegetables under running water and drain. Mix all ingredients in bowl.
Use oil from artichokes and Italian dressing to toss everything with. Use as much as you like. Salt and pepper to taste and refrigerate.
You can substitute tortellini for pasta and omit bag of vegetables for another pasta salad.