California Pasta Salad

• 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

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

white wine vinegar, mustard, lime, clove garlic, salt, marjoram, cracked pepper, medium shells, walnuts, cucumber, tomato, romaine lettuce, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056227 (may not work)