225g packet of tri-coloured pasta, cooked
3 ears of cooked sweetcorn, with the kernels cut from the cob
1 bunch broccoli florets, cut small and steamed
15 large black olives, sliced
15 green olives with pimento, sliced
400g can artichoke hearts, halved
1 red pepper, diced
225g can water chestnuts
425g can chickpeas, rinsed and drained
50ml Italian dressing or more, to taste
• Combine all the ingredients, mix well and refrigerate. Serve cold.
Makes 6 servings
