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
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.