Smoked Cheddar Cheese Pasta Salad

By Sharon Feldman

Ingredients:

• 1 (6 ounce jar marinated artichoke hearts)
• 1 (8 ounce) package rotini pasta (I use chickpea pasta)
• 1 (7 ounce jar roasted red peppers, drained and julienned)
• ½ pound smoked cheddar cheese, cubed (you can use smoked mozzarella or smoked gouda)
• 1-1/2 cups baby spinach leaves, julienned
• 1 can chopped green chiles, drained
• ½ cup mayonnaise (or Miracle Whip)
• ½ cup parmesan cheese
• ¼ cup toasted pine nuts
• 3 cloves garlic, minced
• ½ teaspoon black pepper
• 2 roma tomatoes, sliced

Directions:

Cook pasta according to package directions.

Chop artichokes and save marinade in the jar. Add the artichokes, roasted red peppers, garlic, spinach, chiles, toasted pine nuts, cheese and black pepper to a large bowl. Mix thoroughly.

Add the parmesan cheese to the marinade. Mix well. Add the mayonnaise.

Add the cooked pasta to the bowl and toss pasta mixture until everything is coated. Add the marinade and toss again until everything is coated.

Pour mixture into a deep serving dish. Garnish with the tomatoes. Cover and refrigerate.