Sherrel's Not Hot Not Cold Spring and Summer Pasta
Makes 4 light main-course servings
8 ounces pasta cooked al dente in 2 quarts water 8 ounces grape tomatoes, sliced in half 8 basil leaves, sliced 8 oil-cured pitted black olives, sliced thin 1 jar (7.5 to 8 ounces) marinated artichoke hearts (size varies with brand) 2 tablespoons olive oil ¼ cup parmesan cheese, grated, or ½ cup feta cheese, ...
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