Vegetarian Pasta Salad

After the burning humiliation of my fluorescent curry, this quickly improvised pasta salad surprised us both with its improbable tastiness.
"What's this?" asked George, eyeing the casserole dish in the refrigerator.
"It's a special dish I just made," I replied, not meeting his eyes.
George shrugged and started forking pasta salad directly from the serving bowl into his mouth. His complete indifference to the shining ideals of civilization boggles the mind.
"Hey," he said, "this is actually good."
"Really?" I gaped.
"Yes." He continued to assist the influx of tasty bits into his gullet. I retasted the salad an hour later and found it, to be candid, delicious. You should try it.

If you are vegan, scrap the butter and ooze on a bit more oil.
If you are gluten-free, I recommend Tinkyada brown rice pasta instead of whole-wheat pasta.
If you scorn meatless dishes, why don't you just hunt down a buffalo, skin it, and dump it on top? Thanks for stopping by.

Summer Pasta Salad

8 oz. whole wheat pasta, preferably farfalle (bowties)
12 oz. artichoke hearts in oil in a glass jar (no canned artichoke, please), drained and rinsed
1/4 Cup thinly sliced shiso (or minty herb of your choice)
1/4 Cup finely chopped hazelnuts (or nut of your choice)
1 Tablespoon extra-virgin olive oil
1 Tablespoon sweet cream butter

1. Cook pasta.
2. Drain pasta.
3. Mix pasta with everything else.
4. Chill for at least an hour.
5. Serve cold.