8 ounces mini penne pasta 1 (14.5-ounce) can no-salt-added diced tomatoes or 2 cups fresh tomatoes, mostly drained 1 (12-ounce) jar marinated artichoke hearts, cut in bite-size pieces and mostly drained 1 (2.5-ounce) can sliced black olives, drained, or 1/2 cup sliced pitted kalamata or other olives 1/4 cup freshly shaved Parmesan cheese
Prepare pasta according to package directions.In a bowl, combine tomatoes, artichoke hearts and black olives. Add pasta and toss to combine. Add additional oil from the artichoke hearts, if necessary.Grate Parmesan (or use a veggie peeler) on top. (If you wish to add a sixth ingredient, this dish can be served over a bed of baby spinach.)
This dish tastes equally good warm or chilled. Judy Conklin likes to shave Parmesan cheese on top of the pasta using a vegetable peeler, but you can also use grated. In summer, substitute 2 cups of fresh tomatoes for the canned. To reduce the sodium further, here are a few options: Substitute frozen or water-packed canned artichoke hearts and add olive oil to moisten the salad or cut down slightly on the olives and/or cheese.