Italian Pasta Salad

Ingredients

• 0.3 cup artichoke hearts 
• 0.3 cup olive oil 
• 2 tablespoons red wine vinegar 
• 2 tablespoons basil finely chopped
• 1 tablespoon flat parsley italian finely chopped
• 2 teaspoons dijon mustard 
• 0.3 teaspoon salt 
• 0.5 teaspoon pepper 
• 12 oz rotini pasta 
• 12 oz marinated artichoke drained
• 8 oz mozzarella cheese cut into 1/2 inch cubes
• 2 cups cucumber english seedless chopped ()
• 2 cups cherry tomatoes cut in half
• 1 cup onion red finely chopped
• 1 cup radishes sliced
• 0.3 cup celery chopped
• 0.3 cup olive green sliced
• 0.3 cup spring onion sliced

Equipment

• bowl

Directions

1. In small jar with tight-fitting lid, shake dressing ingredients.
2. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
3. In large bowl, stir together remaining salad ingredients with pasta.
4. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.