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By Erik Mallinson and Alissa Mariello of Gravel Road Studios.
This is a pasta salad I made off the cuff tonight. I washed the cuff before I used it.
Recipe By: Erik Serving Size: 4 Ingredients: 1/2 cup vegenaise 1/2 lb. pasta 1/2 cup grape tomatoes, halved 6 ounces artichoke hearts, with oil 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon mustard Directions: Combine pasta, tomatoes, artichoke hearts (and the oil), black pepper, cayenne, and mustard in a large bowl. Stir in vegenaise. Refrigerate overnight.