Pine Nut Pasta Salad

• 1 12 ounces unroasted pine nuts (can get at most grocery stores or organic markets)
• 1 (8 ounce) bag small shell pasta
• 1 (14 ounce) can water-packed artichoke hearts
• 1 (2 1/4 ounce) cansliced black olives
• 20 grape tomatoes, halved
• 3 tablespoons extra virgin olive oil
• salt
• pepper

1. Cook the pasta shells until done to desired firmness.
2. Drain pasta, running under cold water until pasta is cool.
3. Slice 4 or 5 artichoke hearts into small pieces.
4. Slice the grape tomatoes in halves (or smaller if desired).
5. Add pasta, olives (drained), artichoke hearts, and tomatoes into a large bowl.
6. Slowly mix in 3 tablespoons of olive oil.
7. Mix thoroughly.
8. Add salt and pepper to taste.
9. Refrigerate for about 2 hours until cold.
10. Serve!

nuts, shell pasta, water, black olives, grape tomatoes, extra virgin olive oil, salt, pepper

Taken from www.food.com/recipe/pine-nut-pasta-salad-298114 (may not work)