Pasta Salad

8 ounces Rotini pasta
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small can sliced black olives
1 8 ounce jar marinated artichoke hearts, undrained
1/4 cup cucumber chopped
1/4 cup tomato chopped
3 cloves garlic, minced
1 tsp oregano
1 tsp rosemary
1/4 - 13 cup balsamic vinegar

1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper
For the dressing:
1/3 cup extra virgin olive oil, plus extra for drizzling
2 cloves garlic, very finely chopped
2 tablespoons pickling liquid from the peppers
1 tablespoon red wine vinegar
1/2 tablespoon Dijon-style mustard
1/2 tablespoon anchovy paste (optional)


Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)