Pasta Salad Plus

• 12 ounces uncooked spiral pasta
• 4 medium carrots, sliced
• 3 celery ribs, sliced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 large onion, halved and thinly sliced
• 1 cup sliced fresh mushrooms
• 1 medium green pepper, julienned
• 1 can (6 ounces) pitted ripe olives, drained and sliced
• 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
• 1/2 cup white wine vinegar
• 1/2 cup canola oil
• 1/3 cup sugar
• 2 tablespoons grated Parmesan cheese
• 3/4 to 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/8 teaspoon pepper

1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next nine ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat.

spiral pasta, carrots, celery, kidney beans, garbanzo beans, onion, mushrooms, green pepper, olives, hearts, white wine vinegar, canola oil, sugar, parmesan cheese, garlic powder, salt, pepper

Taken from www.tasteofhome.com/recipes/pasta-salad-plus/ (may not work)