1/3 c. tarragon wine vinegar
2 tbsp. olive oil
2 1/2 c. vegetable oil
1 clove garlic, minced
1 tsp. salt
1/2 tsp. ground pepper
2 tbsp. lemon juice
1/2 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1 tbsp. Italian seasoning
1/3 c. grated Parmesan cheese
1 (14 oz.) can artichoke hearts, drained & halved
1 green bell pepper, diced
1 yellow bell pepper, cut into chunks
1/2 c. pitted whole black olives
1 onion (med.), cut into chunks
1 lb. bow tie shaped pasta, cooked

For dressing, combine the first twelve ingredients and blend well. Place remaining ingredients in a 1 1/2 quart jar with a tight-fitting lid. Pour dressing over vegetables; shake to blend. Allow anti-pasto to marinate in refrigerator 6 to 8 hours. After antipasto has marinated, toss 2 cups antipasto with 1 pound cooked bow tie pasta. Chill before serving.