->Pasta 20 <-

6 to 8 servings of pasta cooked and drained (penne, rigatoni, bows)

some chopped cucumber

red onion sliced or chopped

mixed green and black brine cure olives pitted

sundried softened tomatoes or fresh chopped ripe tomatoes

fresh basil leaves

crumbled fresh feta cheese

marinated chopped artichoke hearts

Dressing: either liquid from the marinated artichokes to moisten

well or splash on extra virgin olive oil, red wine vinegar, minced

garlic, salt and fresh grated black pepper

Chill well and stir before serving.