1 pkg. (16 oz.) ronzoni mostaccoli
1 c. mayonnaise
5 sm. garlic cloves
2 tbsp. lemon juice
1 1/2 tsp. Dijon style mustard
1 1/2 c. spinach, cut into 1 1/2 inch strips
1 c. red pepper, cut into 1 1/2 inch strips
1 c. green peas OR 1 c. snow pea pods (cut in half)
3 jars (6 oz. each) marinated artichoke hearts, drained
1 tsp. salt
1/4 tsp. ground pepper

Cook pasta as directed on package. Drain. Rinse with cold water and drain well. Combine mayonnaise, garlic, lemon juice and mustard in food processor. Blend until smooth and set aside. Combine pasta and vegetables. Toss well. Add salt, pepper and dressing. Toss well to coat vegetables and pasta. Chill. 8 servings.