1 pound fusilli or rotini pasta
1 cup marinated quartered artichoke hearts
1 cup peppadew peppers, coarsely chopped
1/2 cup pitted mixed marinated olives, halved
1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
1/4 cup coarsely chopped fresh parsley leaves
Kosher salt
Freshly ground black pepper

Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain.

Combine the cooked pasta, artichoke hearts, peppers, olives, sun-dried tomatoes, and parsley in a large bowl. Taste and adjust for seasoning, adding salt and pepper as needed.

Recipe Notes

• Pasta salad: This dish is also great served as a pasta salad cold or at room temperature. Once you've cooked the pasta, run it briefly under cool water to cool it down, drain well, and then proceed with the recipe.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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