Favorite Pasta Salad
2 cups dry elbow macaroni
1 small jar artichoke hearts, marinated in oil (save juice) – remove tough leaves, if any
1 small jar roasted red peppers, chopped
½ of small can of sliced black olives
4 green onions, finely chopped
½ cup cheddar cheese, diced
A little salt and ground black pepper
1. Cook pasta until al dente.
2. While pasta is cooking, cut up other ingredients and put in a large bowl.
3. Drain pasta and run cold water over it until cooled; drain well. Add pasta to bowl, pour salad dressing over pasta, and then season to taste with salt and pepper.
4. Add quite a bit of artichoke juice to salad and blend well; refrigerate for 2 to 3 hours or until well chilled.