Recipe - Antipasto Pasta Salad

1 pound Penne, rotini, etc. uncooked
12 ounce Roasted peppers, strips
12 ounce Marinated artichoke hearts
1 cup Diced muenster, brick,
or provolene cheese, etc
1 cup Mushrooms, cut or sliced up
One half cup Chopped red onion
1/3 cup Chopped fresh basil
2/3 cup Lowfat caesar or italian
salad dressing
Freshly ground pepper
Sliced pepperoncine peppers

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

From: Arlene Schiffman arlenes@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