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Ingredients

• 2 (6 ounce) jars marinated artichoke hearts, undrained
• 1/2 pound fusilli (corkscrew shape pasta), cooked and liquid removed
• 1/4 c. grated Parmesan cheese
• 1/2 c. Italian style bread crumbs
• 1 T red wine vinegar
• 1/3 c. minced celery
• 1/3 c. minced green pepper
• 1 med. tomato, diced
• 1/4 c. minced red onion

Description

In A Large Bowl, Put Together All Ingredients; Toss Gently. Serve Chilled, If You Like. Makes 4 (1 1/2 Cup) Servings.

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