1 (16 oz.) box penne pasta* cooked per pkg. directions, drain and set aside to cool
jarred marinated artichoke hearts and dressing from the jar (we get ours from Costco)
jarred Loroco flowers** (find these in the Latino section of most grocery larger stores)
fresh zucchini or Italian squash
fresh or jarred garlic (2 to 3 cloves)
fresh grape tomatoes
fresh or dried basil
light (tasting) olive oil
pine nuts (optional)

Cook pasta per package directions, drain and set aside to cool.

Wash all fresh vegetables and cut into small pieces. Quarter or halve tomatoes and quarter the zucchini circles. Cut up four to six of the artichoke hearts. Then cut a palm-sized bunch of Loroco flowers into very small pieces.

In a large bowl, combine the pasta and all fresh ingredients. Cut up basil leaves or add dried basil to taste. Add the garlic.

Pour about 1 cup of well-mixed artichoke dressing over the mix add olive oil to balance (more oil if you like it less acid). Mix well and chill for two hours.

Top with pine nuts for extra protein if preferred. Serve chilled.

Enjoy!

NOTES:

 * Whole grain pasta or ziti may also be used. Just be sure to follow preparation direction on it's pkg.
 ** Jarred Loroco flowers are a cross between asparagus and seaweed in flavor and give an exotic flair to salads without being expensive or really hard to find.

TO MAKE IT A MEAL:

This recipe is also excellent with diced, boiled chicken or chick peas (garbanzo beans).

Submitted by: Karla Toper-Nguyen