1 (13-ounce) box rotini pasta, cooked according to package directons
1 (15-ounce) can black olives, drained
1 (14-ounce) can artichokes, drained and chopped
1 (8-ounce) package shredded carrots or 4 carrots, shredded
4 celery stalks, chopped
2 cucumbers, chopped
1 (8-ounce) bottle red wine vinegar dressing
1. In a bowl, combine pasta, olives, artichokes, carrots, celery, and cucumbers; toss to evenly mix.
2. Chill, then toss with dressing just before serving. Enjoy!!
Source of recipe: Mixing pantry odds and ends. This is the easiest and one of the best vegan pasta salads I've ever encountered. Its great to bring to cookouts or just to have in the fridge for whenever! Check out www.nevegan.blogspot.com  for more recipes