1 (12 oz.) pkg. Rotelle rainbow pasta
1 (14 1/2 oz.) jar marinated artichoke hearts
3 1/2 c. broccoli flowerettes, cooked
1 can med. black olives, pitted
2 med. tomatoes
1/2 c. your favorite Italian dressing
Salt
Pepper

Cut tomatoes into salad wedges. In large salad bowl combine tomatoes, drained black olives and broccoli. Remove artichokes from marinade, reserve marinade. Slice artichokes in half and add to large bowl. Cook pasta as directed on package. Drain, add to other ingredients in bowl. In small bowl combine 2 tablespoons of artichoke marinade with Italian dressing. Toss salad with this dressing. Salt and pepper to taste. Serve chilled.