1-2 boxes Tricolour twirl pasta (or whatever you have! The colours are just pretty.)
3/4 -1 block of Sharp Cheddar cheese
3/4 - 1 block of white cheese (Monterey Jack or Pepper Jack, or Kashkaval even!)
1 jar Green Olives cut in halves
1 can of jumbo Black Olives cut in slices
1-2 Fresh Tomatoes diced
1 jar of Marinated Artichoke Hearts
3-4 cloves of garlic chopped
Red Wine Vinegar
Olive Oil
oregano to taste (at least 1-2 tablespoons)
parsley fresh or dried
black pepper
Cook pasta according to instructions on box or to your preference. (Do not overcook though!)
While pasta is cooking, chop cheese into 1 cm cubes. Slice Olives. Chop up Artichoke Hearts. Dice Tomato(es). Chop Garlic.
When pasta is ready rinse with cold water until pasta is cool and drain all excess water. Dump pasta into a large serving bowl. Add: cheese, olives, artichoke hearts, tomatoes. In a small bowl mix 1 part vinegar to 1 part oil (I usually use more vinegar than oil actually.) Add garlic and herbs and mix. Then pour over pasta salad. Toss Pasta salad. Add more herbs, oil, and vinegar to taste. (I like LOTS of vinegar.)
