Chilled Rigatoni Salad

1 garlic, halved
2 cups cooked rigatoni
1 14oz. can artichoke hearts, drained and cut into bite sized pieces
1/32 cup chopped sweet red pepper
½ cup bite size cubes mozzarella cheese
1 medium carrot, cut into julienne strips
2 oz. salami, cut into thin strips
¼ cup plus 1 tbsp. olive oil
2 tbsp. white wine vinegar
½ tsp. salt
½ tsp. sugar
½ tsp. mustard
½ tsp. oregano
½ tsp. basil

Rub inside of medium serving bowl with cut side of garlic. Discard garlic.
Mix rigatoni; artichoke hearts, red pepper, mozzarella, carrot and salami
in prepared bowl.

Blend remaining ingredients in small bowl; pour over rigatoni mixture. Toss
to coat. Cover and refrigerate 2 or 3 hours. Stir before serving.

Makes 4 to 6 servings.