Olive Pasta Salad with Italian Dressing

1-pound uncooked small spiral, shell, or mostaccioli pasta

4 medium-sized tomatoes, cut into wedges or 18 cherry tomatoes, halved

2-3 cups diced fresh vegetables such as onions, broccoli, spinach and garbanzo beans, optional.

1 cup pitted black olives, drained

1 6-ounce jar marinated artichoke hearts

⅔ cup cubed vegan or dairy cheese, for example Swiss cheese or smoked mozzarella (optional)

pinch of red pepper or to taste, optional.

Italian Dressing

¾ cup olive oil (or half olive oil and half vegetable oil)

¼ cup vinegar

1 tablespoon minced fresh onion

½ to 1 teaspoon salt

1 garlic clove, crushed

1 teaspoon (scant) crumbled dry basil

1 teaspoon (scant) crumbled dry oregano

1-2 teaspoons of honey or maple syrup.

⅛ teaspoon freshly ground black pepper

As a gluten-free and vegan alternative, use any similarly shaped gluten-free pasta. Omit honey and use maple syrup or agave nectar.

Cook pasta to the al dente stage according to package instructions. Drain in a colander, then rinse under cold running water until cooled.

In a bowl, combine pasta with tomatoes, olives, artichokes, and cheese. Pour ½ cup or more Italian Dressing over salad and toss well.

Refrigerate until well chilled. Serve cold.

Italian Dressing

Combine all ingredients in a blender. Process until well mixed.

Serves 6