- 3/4 cup short pasta (such as penne or fusilli)
- 6 jarred artichoke hearts, chopped
- 2 tablespoons chopped roasted almonds
- 2 tablespoons grated Parmesan
- 2 tablespoons extra-virgin olive oil
- Cook the pasta according to the package directions. Drain and rinse under cold water to cool; transfer to a bowl.
- Add the artichokes, almonds, Parmesan, and oil and toss to combine.