1 (16 oz.) pkg. wagon wheel macaroni

1/4 c. olive oil

salt and pepper to taste

2 (14 oz.) cans artichoke hearts, drained and halved

1/2 c. roasted red pepper strips

1/2 c. grated Parmesan cheese

6 to 8 sun-dried tomatoes, cut in strips

1/3 c. chopped fresh Italian parsley

3 cloves garlic, minced

1 (3 oz.) jar capers, drained

3/4 c. olive oil

1/4 c. white wine vinegar

1/4 c. fresh lemon juice

1 egg yolk

1 tsp. dry mustard

1 tsp. dry whole basil

1/4 tsp. salt

1/8 tsp. pepper

1/4 tsp. hot sauce (optional)

1/2 c. pine nuts, toasted

The "Anything Goes" Pasta Salad