3/4 cup short pasta (such as penne or fusilli)
6 jarred artichoke hearts, chopped
2 tablespoons chopped roasted almonds
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil
Cook the pasta according to the package directions. Drain and rinse under cold water to cool; transfer to a bowl. Add the artichokes, almonds, Parmesan, and oil and toss to combine.