Patrick'S Artichoke Pasta Salad

• 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

1. Cook the pasta al dente, drain and place into a large mixing bowl.
2. Add the pimientos, artichoke hearts, and black olives.
3. 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.
4. Top with the grated parmesan, cover and refrigerate for at least 2 hours prior to serving.
5. 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.

rotini pasta, pimientos, hearts, italian spices, italian salad dressing mix, extra virgin olive oil, white wine vinegar, water, sugar, parmesan cheese, black olives, mayonnaise

Taken from www.food.com/recipe/patricks-artichoke-pasta-salad-219467 (may not work)