Updated Sunday, June 23rd, 2013
Yield: 10 to 12 servings
A colorful summer salad that's full of flavor. Try adapting it to use up whatever is on the pantry shelf -- tomato instead of pimiento, green olives instead of black ones, perhaps a different cheese.
Cook the pasta according to the package directions. Rinse and drain well.
In a large mixing bowl, combine the pasta, artichoke hearts, olives, pimiento, onion, and cheeses. Toss to mix. In a screw-top jar or small mixing bowl, combine the remaining ingredients. Shake or whisk to mix well. Pour over the pasta mixture. Toss to coat. Cover and refrigerate for several hours or overnight before serving.
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