Recipe: Antipasto Pasta Salad

ANTIPASTO PASTA SALAD

1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 (12-oz.) jar roasted red peppers, rinsed, drained, cut into thin strips
1 (12-oz.) jar marinated artichoke hearts, drained, coarsely chopped
1 cup diced Muenster, brick or Provolone cheese
1 cup mushrooms, sliced
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup low-fat Caesar or Italian salad dressing
Freshly ground black pepper
Sliced pepperoncini peppers (optional)

Prepare pasta according to package directions.

While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl.

Drain pasta; rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.

Sprinkle with freshly ground black pepper and sliced pepperoncini peppers before serving, if desired.

Servings: 8
Source: National Pasta Association