1 mediumcucumberquartered lengthwise, seeded and cut into 1/2 inch pieces
1,14 ounce canartichoke heartspacked in water, drained and quartered
114 ounce can black olives, pittedpacked in water, drained
1/4 cupItalian parsleyminced
Parmigiano-Reggianooptional
1cup Italian Dressing
Instructions
Cook pasta according to package instructions with the following exception. Begin checking pasta 1 minute before what the package directs as “al dente” cooking time. Remove from heat and drain when just slightly under firm to the bite. Immediately rinse with cold water to stop cooking and remove excess starch. When drained well and completely cool, place in a large bowl.
Meanwhile, prepare Italian dressing.
Combine pasta, grape tomatoes, bell pepper, onion, cucumber, artichoke hearts, olives, vinaigrette and parsley. Gently stir to combine. Cover and refrigerate for a few hours up to overnight so flavors marry. Bring to room temperature before serving. Stir. Adjust seasoning to taste.