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Cook 8 ounces tricolor pasta until al dente, drain and toss while it’s warm with ½ cup pine nuts, 1½ cups shredded Jarlsberg cheese and 2 cups each celery root (cut matchstick style) and chopped green (or yellow) pepper.
Vinaigrette: Combine 6.5-ounce jar of marinated artichoke hearts with ¼ cup red wine vinegar, 1 tablespoon country mustard and 1⁄3 cup chopped sun-dried tomatoes. Toss with pasta.
Serves 4–6.