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Instructions:

Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool. In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped. In a serving bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and toss. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper and toss again. This recipe yields 4 to 6 servings.
 
 Formatted for MC7 07-31-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: In A Vegetarian Kitchen
 
 Per Serving (excluding unknown items): 11 Calories; trace Fat (3.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.