Antipasto Pasta Salad Recipe

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Submitted by administrator, 554 days 15 hours ago.

yield : 8 Servings

ingridients :

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

directions :

Date: Wed, 22 May 1996 13:35:15 -0600

From: Arlene Schiffman <arlenes[at]holly.colostate.edu>

These were in my local newspaper today. Enjoy.

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.

Posted to MealMaster Recipes List, Digest #142

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