Ingredients:

• 10 to 12 ounces flavored linguine (see Note)
• 12-ounce jar roasted red peppers, with liquid
• 6-ounce jar marinated Artichokes, with liquids
• 1/4 cup rehydrated sun-dried tomatoes (not oil-cured)
• 1/2 cup parsley leaves
• 2 medium carrots, thinly sliced
• 2 medium firm, ripe tomatoes, diced
• Salt and freshly ground pepper to taste

Direction:

Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool.

In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped.

In a serving bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and toss. Add the carrots,and  tomatoes. Season to taste with salt and pepper and toss again.

 
Ingredients:

• A great party dish, and always a big hit.
• 1 pound tri-color rotini
• 2 large bunches broccoli, cut into bite-sized pieces and florets
• 2 large carrots, sliced diagonally
• 1/3 cup sliced black olives
• 1 medium green or red bell pepper, cut into narrow, 2-inch strips
• 1 6-ounce jar marinated artichoke
• hearts, chopped, with liquid
• 1-pound can kidney or pink beans, drained and rinsed
• 2 to 3 scallions, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 1/3 cup white balsamic or white wine vinegar
• 1 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground pepper to taste

 
Direction:

Cook the pasta in a large pot of rapidly simmering water until al dente. Drain and rinse under cool water.

In the meantime, steam the broccoli and carrots until both are just tender-crisp. rinse under water and allow to drain.

Combine the pasta, steamed vegetables and all the remaining ingredients in a large serving bowl and toss well. Serve at once or refrigerate until needed.

Ingredients:

• 8 to 10 ounces rotelle or rotini
• 1 medium zucchini, halved lengthwise and thinly sliced
• 3 tablespoons olive oil
• 3 tablespoons white balsamic or white wine vinegar
• 1 teaspoon dried oregano
• 2/3 cup crumbled feta cheese
• 1 cup steamed fresh or thawed frozen green peas
• 2 medium firm, ripe tomatoes, diced
• 2 scallions, finely chopped
• 1/4 to 1/2 cup chopped fresh parsley, to taste
• Salt and freshly ground pepper to taste

 

Direction:

Cook the pasta in a large pot of rapidly until al dente, then drain and rinse until cool. Drain well once again.

Combine the cooked pasta in a large serving bowl with the remaining ingredients. Season to taste with salt and pepper (you may not need much salt, if at all, due to the saltiness of the feta) and toss again. Cover and refrigerate until needed or serve at once.

Ingredients:

• 1 pound good-quality frozen cheese tortellini, vegetable-filled tortellini, or tofu tortellini
• 1 cup unthawed frozen green peas
• 2 cups finely chopped fresh broccoli florets
• 10- or 12-ounce jar roasted red peppers
• Dressing:
• Liquid from the roasted peppers
• 2 tablespoons olive oil, preferably extra-virgin
• 2 tablespoons red-wine vinegar
• 2 teaspoons Dijon-style mustard
• 1/4 cup grated fresh Parmesan cheese
• Salt and freshly ground pepper, to taste

 
Direction:

Begin cooking the tortellini according to package directions.

Layer the frozen peas and the broccoli florets in a large saucepan with l/2 inch of water. Bring them to a simmer and steam over moderate heat, covered, until the peas are thawed and the broccoli is bright green, about 3 to 4 minutes. Drain the peas and broccoli and rinse them under cool water until they are at room temperature.

In the meantime, drain the roasted peppers, reserving the juices in a small mixing bowl. Cut the peppers into strips. Combine the liquid from the red peppers with the remaining dressing ingredients and mix.

When the tortellini are done, drain them and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, and dressing. Add the Parmesan cheese and toss well. Season to taste with salt and pepper and toss again.