Instructions: Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool.

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

This recipe yields 4 to 6 servings.

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