1 pkg. Jerusalem artichoke pasta de boles
1 jar pimento, cut in strips
10-12 black olives, sliced
1 sm. green pepper, diced
1/2 lb. extra sharp Cheddar cheese, cubed
1 can anchovies, flat, cut in thirds

Boil pasta 10-12 minutes. Drain, allow to cool. Add all ingredients. Mix well. Serve cold.