2 jars (6 oz. each) marinated artichoke hearts, undrained
1/2 pound corkscrew shaped pasta, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup Italian style bread crumbs
1 tablespoon red wine vinegar
1/3 cup chopped celery
1/3 cup chopped green pepper
1 medium tomato, diced
1/4 cup chopped red onion

In large bowl combine all ingredients; toss gently. Serve chilled if desired. Makes 4 servings.