This pasta recipe is more like a salad, but it is a delicious main dish served at room temperature.

6 oz. rotini, cooked according to package directions

While the pasta is cooking: Drain a small jar of marinated artichoke hearts and cut them into bite-size pieces in a two-quart bowl.

Add 2 Roma tomatoes, cut up

1/4 cup black or Kalamata olives, drained and pitted

1 - 4 oz. package feta cheese, crumbled

1/4 cup olive oil

3 Tbs. red wine vinegar

1 tsp. dried Italian seasoning

black pepper to taste

1/4 cup chopped fresh parsley (optional)

1 mashed anchovy filet or 1 Tbs. anchovy paste

Mix well. Add rotini, drained, when done. Toss well and add parsley, if using. Makes two generous servings. This can be doubled or tripled as desired. Serve at once.

maxine@canyonnewspaper.com