Macaroni With Artichokes and Olives

This recipe is from Vegan Italiano. "This versatile recipe from Calabria can be served warm as a main-dish or pasta-course, or chilled as a salad."

• Ready In: 20 mins
• Serves: 3-4

Ingredients

• 1⁄2 lb  small elbow macaroni
• 1⁄2 cup  low sodium vegetable broth
•  coarse salt, to taste
•  fresh ground pepper, to taste
• 1 (6 ounce) jar  marinated quartered artichoke hearts, drained and chopped with 1 T marinade reserved
• 1⁄4 cup  pitted kalamata olive, chopped
• 2  tablespoons  drained pimentos, diced
• 1  tablespoon olive oil

Directions

1. In a large stockpot, cook the macaroni in boiling salted water until just al dente. Drain and return to the pot.
2. Immediately add the broth, salt, and pepper, toss until most of the liquid is absorbed.
3. Add the remaining ingredients, tossing well to combine.
4. Serve warm or at room temperature.