3 c. cooked tri-colored rotini noodles, cooked without salt or fat
1/4 c. commercial reduced-calorie Italian dressing
3/4 c. sweet red pepper strips
1/2 c. sliced carrot
1/4 c. sliced green onions
1 (14 oz.) can artichoke hearts, drained and quartered
1/4 c. grated Parmesan cheese
1/4 tsp. dried whole basil
1/4 tsp. freshly ground pepper
1/4 c. commercial reduced-calorie Italian dressing

Combine rotini and 1/4 cup salad dressing; toss gently. Cover and chill. Combine red pepper strips and remaining ingredients; add rotini, and toss gently. Serve chilled. Makes 5 cups.