1 lb of elbow macaroni
1-2 cans of sliced black olives
1 can of quartered artichoke hearts (or freshly steamed if sodium is bothersome)
2 diced roasted red bell peppers
Cook the pasta, rinse, salt, and cool while you prep the dressing and veggies. If you cooked your own peppers and artichoke hearts make sure they're chilled before you add them to the pasta.
For the dressing, I used olive oil, FYH Soy Free Vegenaise, and Wayfare Foods Sour Cream. If these creamy ingredients are bothersome, use softened Daiya cream cheese or blend cannellini/garbanzo beans with olive oil until creamy. It may separate. You could also try adding coconut cream (the fatty part) and whipping it with beaters, but coconut may be too sweet for this dish.
Add the veggies to the pasta, add dressing, drizzle with olive oil, and season to taste. Chill and enjoy.