Ingredients
1/4
cup marinade from the artichoke hearts
1/4
cup olive oil
2
tablespoons red wine vinegar
2
tablespoons finely chopped basil
1
tablespoon finely chopped Italian parsley
2
teaspoons Dijon mustard
1/4
teaspoon salt
1/2
teaspoon pepper
1
package (12 oz) rainbow rotini pasta
1
jar (12 oz) marinated artichoke hearts, drained, marinade reserved
8
oz mozzarella cheese, cut into 1/2 inch cubes
1
English (seedless) cucumber, chopped (about 2 cups)
1
pint (2 cups) cherry tomatoes, cut in half
1
cup finely chopped red onion
1
cup sliced radishes
1
stalk celery, chopped (1/3 cup)
1/3
cup sliced green olives
4
medium green onions, sliced (1/4 cup)
Preparation
In small jar with tight-fitting lid, shake dressing ingredients.
Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.
