Antipasto Pasta Salad


Submitted by Tammy Cooper she got this from


       Yield: 8 servings

         1 lb Penne, rotini, etc. uncooked

      12 oz Roasted peppers, strips

      12 oz Marinated artichoke hearts

       1 c  Diced muenster, brick,

            -or provolene cheese, etc

       1 c  Mushrooms, sliced

     1/2 c  Chopped red onion

     1/3 c  Chopped fresh basil

     2/3 c  Lowfat caesar or italian

            -salad dressing

            Freshly ground pepper

            Sliced pepperoncine peppers

  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.