I took this pasta salad to a barbeque and it was a big hit. It is very easy to make and goes together quickly. I couldn't find the garlic & herb dressing mix so I used "Good Seasons" Zesty Italian instead. Also, I used artichoke bottoms instead of hearts because we prefer them. I coarsely chopped the artichokes and sun-dried tomatoes, and I sliced the olives. I added about 1/2 cup freshly grated Parmesan cheese, as well as some salt and fresh ground pepper. I chilled it for about 6 hours before serving. Thank you for sharing this quick and easy salad.
**Made for PAC Fall 2012**