- 350g pasta spirals or penne
- 150g marinated artichokes
- 12 cherry tomatoes
- 1-2 stalks celery
- 1/2 cup kalamata olives
- 1/2 cup basil leaves
- 1/2 cup aioli
Cook pasta in boiling salted water until just tender - al dente. Drain well and drizzle with a little olive oil, set aside to cool.
Roughly chop artichokes, thinly slice celery and halve cherry tomatoes.
Combine all ingredients except aioli in a salad bowl.
Top with dollops of aioli and toss before serving.