Ingredients
1 cup uncooked elbow macaroni1 cup halved grape tomatoes1 cup sliced ripe olives1 jar (6-1/2 ounces) marinated artichoke hearts, undrained1 tablespoon minced fresh parsley1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving.
