Cook the pasta in very hot water, drain, and let cool.
In a large bowl, combine the pasta, artichoke cut into cubes, olives, finely chopped sun-dried tomatoes, olives, roasted bell pepper, basil, and Parmesan cheese sliced into thin strips.
Add olive oil and mix the pasta well.
Refrigerate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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