Antipasto Pasta Salad

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Title: Antipasto Pasta Salad
Yield: 8 Servings
Categories: Pasta, Main Dishes, Vegetarian


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

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

From: Arlene Schiffman

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