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COLD NOODLES WITH ARTICHOKE AND ROASTED RED PEPPER SAUCE
Serves: 4 to 6

10 to 12 ounces flavored linguine (see Note)
12-ounce jar roasted red peppers, with liquid
2 medium carrots, thinly sliced
2 medium firm, ripe tomatoes, diced
2 tablespoons white wine vinegar or
white balsamic vinegar
6-ounce jar marinated artichokes, with liquid
1/4 cup rehydrated or oil-cured sun-dried tomatoes
1/2 cup parsley leaves
Salt and freshly ground pepper to taste

DIRECTIONS:

Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 10 minutes. Drain the linguine and rinse under cold water until cool.

Combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped.

In a bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and mix. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper and mix again.