| 1 | lb | Dried mostaccioli; twists or other substantial pasta |
| 1 | c | Chile mayonnaise; see recipe |
| 3 | | Cloves (large) garlic; minced |
| 1 1/2 | tb | Fresh lime juice |
| 2 | ts | Dijon or hot German mustard |
| 2 | c | Well-rinsed; stemmed, lightly packed spinach leaves; cut in narrow ribbons |
| 1 | | Fresh or pickled Jalapeno; finely slivered |
| 1 | | Red bell pepper; cut in long thin strips |
| 6 | | Pickled red cherry peppers; halved |
| 1 | c | Fresh snow peas; cut in diagonal slivers |
| 1 | c | Marinated artichoke hearts (3 6-oz jars=1 cup) -or- |
| 1 | cn | (1-lb) artichoke hearts; drained; marinated and marinated overnight in Italian salad dressing |
