Italian Pasta Salad

Dressing

• 1/4 cup marinade from the artichoke hearts
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons finely chopped basil
• 1 tablespoon finely chopped Italian parsley
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Salad

• 1 package (12 oz) rainbow rotini pasta
• 1 jar (12 oz) marinated artichoke hearts, drained, marinade reserved
• 8 oz mozzarella cheese, cut into 1/2 inch cubes
• 1 English (seedless) cucumber, chopped (about 2 cups)
• 1 pint (2 cups) cherry tomatoes, cut in half
• 1 cup finely chopped red onion
• 1 cup sliced radishes
• 1 stalk celery, chopped (1/3 cup)
• 1/3 cup sliced green olives
• 4 medium green onions, sliced (1/4 cup)