8 ounces or so of smallish pasta (I used a half box of orecchiete)
1 red onion, chopped
1 small can of chick peas
1 small jar of marinated artichoke hearts, drained
1 small can of sliced black olives
1 small jar of chopped sweet red peppers
a few handfuls of pignolias
drained liquid from the artichoke hearts
1/4 c. balsamic vinaigrette
enough olive oil to make the whole thing add up to a cup
a few pinches of dried thyme
Cook the pasta. Drain and chill it.
Throw in the rest of the ingredients and mix. Let it sit in the refrigerator a few hours before serving.