Ingredients
1 cup uncooked elbow macaroni
1 cup halved grape tomatoes
1 cup sliced ripe olives
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Cook the macaroni according to package directions; drain and rinse in cold water. Place in bowl; add the remaining ingredients and toss gently. Cover and refrigerate until serving.
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