1 jar small artichoke quarters in marinade, reserve marinade liguid
1 small can California black olives, sliced
1/2 cup sun dried cherry tomatoes chopped
1/2 cup red bell pepper, diced
1 cup salami and/or ham cubed into bite sized papers
1/4 cup reserved artichoke marinade liquid
juice small 1/2 lemon
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Cook pasta according to package directions. Drain and allow to cool. In large bowl mix together cooled pasta, garbanzo beans, mozarella, artichoke quarters, California black olive, sun dried cherry tomatoes, red bell pepper, and salami and/or ham. In small bowl, mix the reserved artichoke marinade liquid, olive oil, lemon juice, salt, garlic powder and black pepper to create a vinegarette. Pour vinegarette into the large bowl and mix well. May be served cold or at room temperature.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.