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Title: Macaroni with Artichokes and Olives

1/2 lb. small elbow macaroni
1/2 C vegetable stock
0 - salt and pepper to taste
1 - 6 oz. jar marinated artichoke hearts, drained and chopped, 1 t marinade reserved
1/4 C pitted kalamata olives, chopped
2 T diced pimiento
1 T olive oil

In a large stockpot, cook the macaroni according to package directions. Drain and return to pot. Immediately add the broth, salt, and pepper; toss until most of the liquid has been absorbed by the pasta. Add the remaining ingredients, tossing well to combine.

From Vegan Italiano
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