Recipe: Tuxedo Bow Tie Pasta Salad

bow tie farafelle pasta, cooked according to package directions (measured dry, I use De Cecco)

mayonnaise

finely chopped Spanish olives

jars marinated quartered artichoke hearts (reserve several tablespoons of the marinade)

Italian deli-sliced mild pepper rings, chopped (or green bell peppers)

broccoli floret, cut into one-inch pieces cooked al dente

stalks celery, thinly sliced

medium cucumber, peeled and diced

medium fresh tomatoes, diced

fresh ground black pepper,

salt,

pepperoni, diced (optional, or salami)

parmesan cheese, diced (optional, or provolone)

snipped fresh parsley, to garnish

snipped fresh chives, to garnish