8 oz. (or more) spiral or bow-tie pasta (I use whole grain)
1 (15 oz.) can kidney beans, rinsed and drained
1/2 cup shaved carrots
1 medium sized tomato, diced
1/2 cup marinated artichoke hearts, chopped
1 cup shredded Mozzarella cheese, for sprinkling

HOMEMADE DRESSING:

3/4 cup white vinegar
1/2 cup olive oil
1/2 tbsp. honey
1/2 tbsp. lemon juice
1/4 tsp. Worcestershire sauce
salt and pepper, to taste
1 green onion, chopped
4 basil leaves, chopped
2 garlic cloves, chopped

Cook pasta until tender. Drain and set aside.

In a bowl, rinse and drain kidney beans and add to pasta. Add carrots, tomatoes and artichoke hearts. Mix all together.

For homemade dressing: In a blender or bowl with mixer add vinegar, olive oil, honey, lemon juice, Worcestershire sauce, salt, pepper, chopped onion, basil and garlic. Mix well. Add to pasta mixture while mixing pasta with spoon.

Top with shredded cheese, cover with Saran or plastic wrap and refrigerate for at least an hour.

Serve cold.

Submitted by: Kirstin