1/3 c. olive oil
1/3 c. light salad oil
1/4 c. red wine vinegar
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/4 tsp. sugar
1/8 tsp. cayenne pepper
2 cloves garlic, crushed
12 oz. box tri-color rotini pasta, cooked, drained, rinsed
14 oz. can water-packed artichoke hearts, drained and quartered
15 oz. can chick peas, drained
15 oz. can red kidney beans, drained
2-3 stalks celery, sliced
1/3 c. fresh grated Parmesan

In blender, combine oils, vinegar, all spices and garlic; blend thoroughly. In large bowl combine pasta, artichoke hearts, beans and celery. Pour dressing over salad, toss gently and refrigerate 2 hours or overnight. Just before serving, toss in Parmesan. Makes 12 (1 cup) servings.