Capistrano Pasta Salad

Sounds like a great luncheon main dish or a nice hearty side. Love the use of marinated artichokes along with pasta and prosciutto - makes for a very colorful salad with the addition of cherry tomatoes, black olives and green onions. Prep time does not include preparation of pasta.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2 (6 ounce) jars  marinated artichoke hearts (marinade reserved)
• 1 -2  tablespoon mayonnaise
•  lemon pepper
• 1 (8 ounce) package small shell pasta (cooked, drained and chilled)
• 1 1⁄2 cups cherry tomatoes, cut into quarters
• 1  bunch green onion, thinly sliced
• 1 (6 ounce) can black olives, sliced
• 3  slices prosciutto, cut into strips (optional)
• 3⁄4 cup parmesan cheese, grated

Directions

1. Drain artichokes hearts, reserving marinade. Cut artichokes into quarters. Mix reserved marinade with mayonnaise and lemon pepper. Combine pasta, artichokes, tomatoes, onions, olives and prosciutto in a bowl and toss with dressing. Mix in cheese just before serving.