2 teaspoon finely shredded lemon peel ⅓ cup lemon juice ⅓ cup rice vinegar or white wine vinegar ¼ cup salad oil 2 tablespoon snipped fresh thyme or basil or 2 teaspoons dried thyme or basil, crushed 1 teaspoon sugar ½ teaspoon black pepper 4 cloves garlic, minced
For 4 Servings:
Prepare using method above, except cook pasta and artichoke hearts in a large saucepan. Stir salad together in a large bowl.
