Artichoke Wild Rice Salad

2 cups cooked wild rice
1 cup frozen peas, thawed
1 can (8 oz) sliced water chestnuts, drained
1 jar (6 oz) marinated artichoke hearts, drained (reserve marinade)
4 oz shredded mozzarella cheese, optional
1 jar (2 oz) diced pimento, drained

In large bowl, combine salad ingredients. In small bowl, mix dressing ingredients; pour over salad and toss. Chill 4 hours or overnight, to blend flavors.

Recipe compliments of the Minnesota Cultivated Wild Rice Council