Ingredients Edit

• 1 (6 ounces) jar marinated artichoke hearts
• 1 (8 ounces) package rotini pasta, uncooked
• 1 (7 ounces) jar roasted red peppers, drained and julienned
• ½ lb smoked mozzarella cheese, cubed (may substitute smoked gouda)
• 1½ cups baby spinach leaves
• 2¼ ounces chopped green chilies, drained
• ½ cup mayonnaise
• ½ cup grated Parmesan cheese
• ¼ cup toasted pine nuts
• 1 clove garlic, minced
• ½ teaspoon black pepper

Directions Edit

1. Cook Pasta according to package directions and drain.
2. Chop artichokes, and save the marinade in the jar.
3. Mix the Pasta with the artichokes, roasted peppers, mozzarella, spinach, and green chilies, stirring to mix well.
4. In a small bowl, blend the artichoke marinade with the Mayonnaise, Parmesan, pine nuts, garlic, and black pepper.
5. Toss with Pasta mixture, until everything is evenly coated.
6. Chill before serving, several hours is best.