Anne Rodamer, owner of Sugarloaf Food Co. on Summerland Key, shares this recipe, which she serves as a side with sandwiches or sells by the half-pound. Visit sugarloaffood.com for more information.
Boil pasta, rinse with cold water.
Put in large bowl.
Mix in chopped artichoke hearts, chopped sundried tomato, black olives and parmesan.
Whisk all dressing ingredients together and let sit until the sugar dissolves.
Then mix and chill.
Top with shredded parmesan and olives for garnish.