Patrick'S Artichoke Pasta Salad - cooking recipe

Ingredients

12 ounces rotini pasta, tri-color, dry
2 tablespoons pimientos, diced, canned
14 ounces artichoke hearts, chopped, canned, drained but not rinsed
1 tablespoon Italian spices, see directions
1 tablespoon Italian salad dressing mix, dry, e.g, Good Seasons brand
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
6 tablespoons water
1 1/2 teaspoons sugar
3 tablespoons parmesan cheese, freshly grated
1/2 cup black olives, sliced
4 tablespoons mayonnaise

Preparation

Cook the pasta al dente, drain and place into a large mixing bowl.
Add the pimientos, artichoke hearts, and black olives.
In a small mixing bowl, blend the Italian spices, Italian dressing mix, olive oil, vinegar, water and sugar. Then, add the mayonnaise last, especially if using a blender (do not blend mayonnaise for more than 30 seconds). Pour this dressing over the pasta mix.
Top with the grated parmesan, cover and refrigerate for at least 2 hours prior to serving.
NOTE: A batch of \"Italian Spices\" can be made by blending the following (Dee514's recipe): 2 tablespoons dried basil, 2 tablespoons dried marjoram, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon crushed red pepper flakes.