Artichoke, Olive Pasta

My plan was to include a picture of this pasta, but it’s gone – eaten!  I used the leftover Hot Artichoke Dip to make this dish, and apparently, it was hugely popular.  As usual, I had a few leftovers from the fridge to use up, so with the help of a couple of those, in addition to the dip, voila, an awesome pasta.

Artichoke, Olive Pasta


  • Artichoke dip
  • Italian olive salad (in a jar)*
  • Diced ham (or any leftover meat you might have)
  • 1/2 lb cooked pasta (reserve 1 cup pasta cooking water)
  • Grated parmesan


  1. The amounts of the ingredients are up to you, depending on what you have, and what flavors you like.
  2. In a large skillet, on medium heat, add artichoke, olive, and ham. Heat well. Toss in pasta and combine well. If it's too tight, add 1/2 cup pasta cooking water, then add more as needed.
  3. Add 1/4 - 1/2 cup parmesan.
  4. Toss well and serve.
  5. *You can substitute olive tapenade and some extra virgin olive oil.