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Artichoke Pasta

2 pounds corkscrew-shaped pasta cooked in salted water

1 cup plus 2 tablespoons olive oil
oil from 2 6-ounce jars of marinated artichoke hearts
3/4 cup red wine vinegar
4 1/2 tablespoons dried basil
4 1/2 tablespoons chopped green onion
1/4 cup freshly grated Parmesan
1 3/4 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons oregano

1 large red bell pepper, chopped
1-2 green bell peppers, chopped
2 baskets cherry tomatoes or 3 large tomatoes, chopped
3 6-ounce jars marinated artichoke hearts, drained, oil reserved
1/2 pound of Jack cheese, cubed
2 6-ounce cans black olives, halved
1/2 large cucumber, peeled and chopped

Combine oils, vinegar, basil, green onion, Parmesan, salt, pepper
and oregano.

Drain pasta when tender. Place in a very large bowl. While still
warm, add the dressing and bell peppers. Stir. When cooled to
room temp add remaining ingredients. Chill till ready to serve.

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