Yield: 6

Ingredients

• 350g pasta spirals or penne
• salt
• 150g marinated artichokes
• 12 cherry tomatoes
• 1-2 stalks celery
• 1/2 cup kalamata olives
• 1/2 cup basil leaves
• 1/2 cup aioli

Method

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.