Macaroni With Artichokes and Olives

Ingredients

• 1/2 lb small elbow macaroni
• 1/2 cup low sodium vegetable broth
• coarse salt, to taste
• fresh ground pepper, to taste

• 1 (6 ounce) jar marinated quartered artichoke hearts, drained and chopped with 1 T marinade reserved
• 1/4 cup pitted kalamata olive, chopped
• 2 tablespoons drained pimentos, diced
• 1 tablespoon olive oil

Directions

1. 1

   In a large stockpot, cook the macaroni in boiling salted water until just al dente. Drain and return to the pot.

2. 2

   Immediately add the broth, salt, and pepper, toss until most of the liquid is absorbed.

3. 3

   Add the remaining ingredients, tossing well to combine.

4. 4

   Serve warm or at room temperature.