- 1 (8 ounces) package elbow macaroni
- 1 (14-ounces) can or jar quartered artichoke hearts, drained
- 1 cup Caesar Salad Dressing
- 1 (21/4-ouce) can sliced ripe, black olives
- 1 pint cherry tomatoes, halved
- 4 green onions, chopped
Cook elbow macaroni according to package directions; drain and rinse with cold water. Stir together macaroni and remaining ingredients; cover and chill at least 1 hour. Garnish with fresh parsley.