pat's Recipe

Artichoke and Shrimp Pasta Salad

Category: Pasta salads

1 (12-ounce) package tri-colored twist pasta
1 (16-ounce) bottle creamy Italian dressing
1 teaspoon dried dillweed
2 (14-ounce) cans artichoke hearts, drained and quartered
1 (10-ounce) package frozen shrimp, thawed and drained
1 (2 1/4-ounce) can sliced black olives, drained

Instructions
Cook the pasta according to the package directions; drain, rinse, drain again and set aside to cool.

In a large bowl, combine the dressing and dillweed. Add the pasta and remaining ingredients and toss until thoroughly combined. Cover and chill for at least 2 hours before serving.

Serves 6.