In a 3 quart stock pot bring 6 cups water to boil. Add pasta, cook for 10 minutes or until pasta is done at high heat. Drain, and rinse with cold water. Drain all water, and add to a medium size bowl that has a cover. Add the ranch and italian dressing and stir in well. Add the artichoke hearts and the 2 Tblsp. of the marinated oil from the artichokes. Drain each can of kidney beans, corn cobs, and black olives. Rinse the kidney beans and the corn cobs well. Drain them, and add all to the pasta salad and mix in well. Grate the colby jack cheese and stir it into the mix. Cut up the tomatoes last and stir them in. Chill in the fridge for about 2 hours. Serve with your favorite bread, or make it a main meal. I only add a little ground pepper and sea salt for added taste, but it is optional.
On July 31, 2011 I made another salad, but this time I added a pint of grape tomatoes, creamy italian and buttermilk dressings (1 cup each), a whole small jar of artichoke hearts including the venigrate dressing),sliced honey baked turkey about 1/2 cup, 1 pinte of sliced fresh mushrooms, and 4 sliced boiled eggs. It was wonderful.