Instructions: NOTE: each length cut into 4 pieces, cooked according to package directions, cooled to room temperature.

Place the fettuccine, artichoke hearts, cucumbers, and bell peppers in a salad bowl. Put the lime juice, vinegar, basil, garlic, chile, pepper, and salt in a blender or food processor fitted with a steel blade and blend until smooth. With the processor running, slowly add the oil and blend until smooth.

Pour the dressing over the pasta, toss lightly, and serve.

SERVING SUGGESTIONS: You can serve this salad at room temperature or make ahead and chill, covered, in the refrigerator for I hour. This makes a nice light supper served with garlic toast or lemon muffins and a chilled glass of medium-dry white wine.

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