Step 1

MAKE AHEAD: Cook pasta according to package directions. Drain. Set aside.

Step 2

Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.

Step 3

Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat.

Step 4

Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently. Cool completely. Recipe can be made ahead to this point; cover and refrigerate (a day or two).

Step 5

Add the remaining ingredients, except the endive. Toss. Cover and refrigerate at least 1 hour to blend the flavors.

Step 6

To serve: garnish with endive and additional parsley; or serve on a bed of endive leaves garnished with parsley.

Step 7

NOTES: Make twice the amount of the vegetable-pasta mixture without

Step 8

"additions." RESERVE (cover; refrigerate) HALF (5 cups) for a casserole: see "Orzo with Sun-Dried Tomatoes and Artichokes."