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 parmesan cheese to the marinade. Mix well.
Mix the pasta with the artichoke marinade with mayonnaise Parmesan, pine nuts, garlic, chiles and black pepper.
Toss pasta mixture until everything is coated. Add the tomatoes .
Chill before serving.
