On to the ingredients:
One pound of tri-color rotini, cooked al dente (really al dente, it needs to absorb the dressing), drained.
1/2 to 1 box cherry tomatoes, halved.
1/2 to 1 jar of artichoke hearts, drained.
1-2 small cans of sliced olives, drained.
2-3 oz. sliced sun-dried tomatoes in oil, about 2-3 good forkfuls.
Bottled Italian salad dressing, to taste.
+Follow your Heart Vegenaise, about a 1/4 C.
Olive oil, about 2 tb.
Salt, red pepper and black pepper, season after chilling, before serving.
As always, make it how you like it. Use different fresh ingredients, different preserved ingredients, make it Southwestern style or Asian style. 3/4 to 1 C is one portion, about two starches and lots of fat. You can cut the fat by rehydrating bagged sun-dried tomatoes, using water packed artichoke hearts, and using fat free Italian dressing. You could also cut the carbs by halving the pasta and adding significantly more fresh veggies like bell peppers and cucumbers, or using a higher fiber content pasta.