Blend one part lemon juice, one part dijon mustard 2 parts olive oil, a handful of parsley and a few bunches of scallions until liquefied. Pour the dressing in the bottom of your bowl, add cooked pasta, toss to coat thoroughly, add sliced kalamata olives, and sliced picked artichoke hearts. Before serving, toss again with mandolined ripe red pepper
by Cute-Post3231