Recipe for Peppers and Penne with Mint and Lemon Dressing 
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Yield:
12
Ingredients:
Amount Ingredient
2 cup penne pasta OR 5 cups cooked pasta
1 x yellow bell pepper 1/2-inch diamonds
1 x green bell pepper 1/2-inch diamonds
14 oz cooked artichoke hearts, without salt quartered
6 oz cucumber thin crescent slices
1 cup finely shredded Napa Cabbage or to taste
mint leaves reserve some for
garnish
salt and freshly ground pepper
12 tsp crumbled feta or shredded parmesan
----------------- Dressing : ----------------
3 tbl white wine vinegar
3 tbl ginger ale
2 tbl honey
1 tbl fresh lemon juice
1/4 tsp lemon zest
1/3 cup mint leaves
1 tsp honey dijon mustard
1/4 tsp Worcestershire sauce or to taste
1/4 tsp celery salt or less
Additions
6 dsh peanut oil
1 tbl minced red onion
Instructions:
Instructions: Cook pasta until tender; drain and rinse under cold water. Drain well.

Place in a large mixing bowl. Add remaining ingredients. Meanwhile, make the dressing in a blender. Add drops of peanut oil for texture and aroma.

Stir onion and garlic into the dressing. Add half or all of the dressing to the salad. Toss well. Refrigerate. Toss to serve: Garnish with freshly cracked pepper and mint leaves.

Description: "This attractive and light salad packs and travels well." Cuisine: "Pasta"

Yield: "6 cups"

NOTES : Chill the salad well and it sits well on a buffet. The napa cabbage and cheese may be omitted. Substitute ground coriander for the celery seed salt. Tip: Refrigerate for 4 to 6 hours for best flavor.

Ive made this for pot-luck. The dressing is a little thin - still when served with things like sweet and sour meatballs, its refreshing. Have salt and pepper nearby. Offer cheese separately.

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