posted by Truth 08-11-98 1:00 PM
Antipasto Pasta Salad
1 pound penne, rotini or other medium pasta shape, uncooked
12-ounce jar roasted red peppers, rinsed, drained and cut into thin strips
12-ounce jar mearinated 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.
When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.
Serves 8.