8 oz. tri-colored rotelle med. shells
8 oz. bowtie pasta
2 c. green pepper, chopped
2 tbsp. fresh parsley
1/2 c. chopped watercress
2 c. chopped tomatoes
1/2 c. chopped artichoke hearts in oil
2 tbsp. pimiento
Parmesan cheese

DRESSING:

1/2 c. olive oil
1/4 c. fresh lemon juice
1 clove garlic, minced
1/8 tsp. black pepper
1 tsp. oregano

Prepare pasta, do not overcook. Drain. Cool at least 30 minutes in refrigerator.

In a small bowl or jar blend dressing.

In a large bowl combine green pepper, parsley, watercress, tomatoes, artichoke hearts and pimento. When the pasta is cool, mix together with vegetables.

Add the dressing and toss to coat. Sprinkle with Parmesan - fresh is best. Best if refrigerated again for 1 hour. Serves 4.