Ingredients

Salad

• 16 oz. tricolor corkscrew pasta
• 14 oz. can artichoke hearts, drained cut
• 4 oz. jar dice pimentos, drained
• 1 heaping cup of cubed provolone or mozzarella cheese

Dressing

• 1/4 cup Sue Bee® Honey
• 1/3 cup white vinegar
• 1/2 cup salad oil (vegetable or olive oil)
• 2 teaspoons dried dill weed
• 1 teaspoon garlic powder
• salt/pepper to taste

Directions

• 1. Cook pasta, drain and rinse with cold water.
• 2. Combine and toss pasta, artichokes, pimento and cheese.
• 3. Put dressing ingredients in jar and shake to mix.
• 4. Pour over pasta mixture and serve.