1Cook pasta by directions on package
drain and rinse with cold water to cool
slice all veggies and shred cheese.
Slice artichoke hearts in quarters.
2use 1/2 the can of olive juice, all the artichoke juice and mix with Italian dressing (I use my homemade italian dressing mix)
3Mix all ingredients well, chill.
I take the salad out about every hour and mix again, recovering everything with the juices.
this way everything absorbs the majority of the juices before you serve it!
Mix in cheddar cheese & parmesan just before serving.