California Pasta Salad - cooking recipe

Ingredients

2 (6 oz. each) jars marinated artichoke hearts
1/4 c. white wine vinegar
1 Tbsp. Dijon mustard
juice of 1 lime
1 clove garlic, crushed
1/2 tsp. salt
1/2 tsp. marjoram
1/8 tsp. cracked pepper
8 oz. medium shells, cooked and drained
1/2 c. walnuts pieces
1 small cucumber, halved lengthwise and sliced
1 tomato, cut into wedges
romaine lettuce
avocado slices

Preparation

Drain artichokes, reserving marinade in a large bowl.
Add vinegar, mustard, lime juice, garlic, salt, marjoram and pepper; mix well.
Add artichokes, pasta, nuts, cucumber and tomato; toss to coat.
Serve on lettuce-lined plates.
Garnish with avocado slices.
Serves 6.