Cook 20 oz. pasta or tortellini according to directions.

Toss with:

1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp. Dijon
1 t. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp.  each oregano/ thyme/basil
1 minded clove garlic
2 cups celery
13 oz. can artichokes, chopped

Add:

3/4 cups scallions, chopped
1/2 cup oil packed sun dried tomatoes
1/2 cup kalamata olives...no pits!
1/2 cup parmesan cheese

This recipe serves 6-8 people as a main dish, and was a big hit on the buffet table at the Nashoba Valley Hunt Club's 2002 Victorian Garden Party Fundraiser.