Ingredients
Preparation about 30 minutes
Directions
6 1/2-ounce jar marinated artichoke hearts, undrained
1/2 cup red wine vinegar
2 rounded tablespoons country-style mustard
1/3 cup chopped sundried tomatoes
3 cups cooked tricolor pasta, cooled
1 1/2 cups shredded Jarlsberg, regular or the lighter version
1 1/2 cups celery root, julienne cut (matchstick style)
1 1/2 cups chopped green or yellow bell pepper
In a large salad bowl, mix together artichoke hearts, vinegar, mustard and tomatoes. Add pasta, cheese and pepper; toss well and serve at room temperature. Makes 6 to 8 servings.