1 pkg. (12 oz.) macaroni shells
2 jars (6 oz.) marinated artichoke hearts, drain and reserve juice
1 pkg. (5 oz.) pepperoni, thinly sliced
1 onion, finely chopped
1 can (6 oz.) sliced ripe olives
1/2 c. tarragon vinegar
1 (8 oz.) bottle Caesar Salad Dressing
1 c. Parmesan cheese, reserve 1/4 c. for topping
Salt and pepper to taste

Cook pasta "al dente", drain and cool. Cut artichoke hearts into bite size pieces. Combine pasta, artichokes, onions and ripe olives in a large bowl. Add pepperoni slices.

Mix vinegar, artichoke liquid and salad dressing. Pour over pasta mixture, stir in 3/4 cup of Parmesan cheese. Add salt and pepper and stir well. Sprinkle with extra cheese. Prepare salad one day in advance. Serves 12 to 14.