Title: Peppy Pasta Salad
Categories: Salad
Yield: 6 Servings

1 lb Dried mostaccioli; twists
-or other substantial pasta
1 c Chile mayonnaise; see recipe
3 Cloves (large) garlic;
-minced
1 1/2 tb Fresh lime juice
2 ts Dijon or hot German mustard
2 c Well-rinsed; stemmed,
-lightly packed spinach
-leaves; cut in narrow
-ribbons
1 Fresh or pickled Jalapeno;
-finely slivered
1 Red bell pepper; cut in long
-thin strips
6 Pickled red cherry peppers;
-halved
1 c Fresh snow peas; cut in
-diagonal slivers
1 c Marinated artichoke hearts
-(3 6-oz jars=1 cup) -or-
1 cn (1-lb) artichoke hearts;
-drained; marinated and
-marinated overnight in
-Italian salad dressing

Following package directions, cook pasta in boiling water just until tender
to bite. Drain and set aside. Combine Chile Mayonnaise, garlic, lime juice
and mustard in a food processor; process until smooth. Combine pasta,
spinach, jalapeno, bell pepper, cherry peppers, snow peas and atrichokes.
Add dressing and toss lightly. Taste; adjust seasonings. Before serving,
refrigerate until cool, at least 2 hours (or as long as overnight). Makes 6
servings. You may substitute any seasonal vegetables for the artichoke
hearts, peas, spinach and peppers.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.