12 oz rotini pasta
1 (14-oz) can artichoke hearts packed in water
Optional: 2 tsp anchovy paste or 2 anchovy filets
3 large Roma tomatoes
1 (2-1/4 oz) can sliced black olives
1 (4 oz) pkg Feta cheese, crumbled
1/3 cup extra-virgin olive oil
4 Tbsp red wine vinegar
1/2 whole pkg dry Italian salad dressing mix (I use the ‘zesty’ variety)
optional: 1/4 cup chopped fresh parsley
Black pepper to taste
Place pasta in 2-1/2 qts boiling water and cook 9-11 minutes.
Meanwhile, drain artichokes and chop them into bite-side pieces; place in large mixing bowl.
If using anchovies, place the paste or finely minced filets in bowl. Cut tomatoes into thin strips and add to bowl.
Add drained olives, cheese, oil, vinegar and Italian dressing mix. Mix well and set aside.
When pasta is tender, drain well and add to sauce. Toss well to mix. Add parsley, if using, and season with black pepper to taste.
Makes 4-6 servings