Recipe: Antipasto Pasta Salad (using salami, pepperoncini, and sun dried tomatoes)

ANTIPASTO PASTA SALAD

1 package (16 ounces) farfalle (bow-tie) pasta
1/2 cup chopped drained pepperoncini peppers
1/2 cup freshly shredded Parmesan cheese
1/2 cup Italian dressing
2 tablespoons chopped sun-dried tomatoes in oil, drained
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2-inch strips
1 (7 ounces) jar roasted red bell peppers, drained and cut into 1/4-inch strips (1/2 cup)
1 (6 ounces) can pitted large ripe olives, drained

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Place pasta and remaining ingredients in large bowl; toss gently.

Serve immediately, or cover and refrigerate 1 to 2 hours until chilled.

Makes 8 servings
Source: Snacks, Salads, and Desserts, Betty Crocker Creative Recipes No. 188, June 1996