Bring a large pot of salted water to a boil and add the rotini pasta.

12 oz tri-color rotini pasta

Cook the pasta according to the package instructions, or until it's al dente (cooked but still firm to the bite). Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool the pasta

Once the rotini is cooked, drained and cooled, transfer cooked pasta to a large bowl. Add olives, artichoke hearts, feta cheese, parmesan cheese, salt and pepper and toss lightly.

1/2 cup black olives,6 oz artichoke hearts,1/2 cup feta cheese,1/2 cup Parmesan cheese,1 tsp coarse sea salt,1/2 tsp black pepper

Add in Italian dressing and stir to coat. Taste at this point – it will be fairly "wet" – but the pasta will absorb all of that!

1 cup Italian dressing

Refrigerate until ready to serve – recommend refrigeration for at least a couple of hours for the flavors to meld together and the pasta to absorb a little of the dressing.