2 (6 oz.) jars marinated artichoke hearts, undrained
1/2 lb. fusilli (corkscrew shape pasta), cooked and drained
1/4 c. grated Parmesan cheese
1/2 c. Italian style bread crumbs
1 tbsp. red wine vinegar
1/3 c. chopped celery
1/3 c. chopped green pepper
1 med. tomato, diced
1/4 c. chopped red onion

In a large bowl, combine all ingredients; toss gently. Serve chilled, if desired. Makes 4 (1 1/2 cup) servings.