8 oz. uncooked vegetable spiral pasta
6 1/2 oz. jar marinated artichoke hearts
14 1/2 oz. can stewed tomatoes, juice and all
1/2 c. pitted ripe olives, black, halved
1/4 c. finely chopped onions
1/2 tsp. dry basil
1/2 tsp. dried oregano
2 tbsp. Parmesan cheese
2 tbsp. wine vinegar
1/4 tsp. red pepper flakes, optional

Cook pasta according to package directions. Mix all other ingredients. Pour on pasta and toss. Leave in refrigerator overnight.