Sunshine Pasta Salad - cooking recipe

Ingredients

4 oz. your favorite uncooked pasta
1 c. sliced 1/8 inch cucumber
1/2 c. chopped fresh parsley
6 oz. jar marinated artichoke hearts, quartered (reserve marinade)
1/2 tsp. salt
1/2 tsp. dill weed
1/4 tsp. pepper
1 Tbsp. grated lemon peel
2 Tbsp. lemon
4 medium ripe tomatoes

Preparation

Cook pasta according to package directions; drain.
Rinse with cold water.
In large bowl, combine pasta and remaining ingredients, except tomatoes.
Toss to coat with reserved artichoke marinade.
Remove stems from tomatoes.
Cut each tomato into 4 wedges, leaving 1/2 inch base to keep tomato intact.
Serve 1 cup pasta over each tomato.