| Antipasto Pasta Artichoke Salad
1 pound of penne, rotini, etc. uncooked
12 ounces of roasted peppers, strips
12 ounces of marinated artichoke hearts
1 cup of diced muenster, brick,
1 cup of mushrooms, sliced
1/2 cup of chopped red onion
1/3 cup of chopped fresh basil
2/3 cup of lowfat Caesar or Italian dressing
Freshly ground pepper
Sliced pepperoncine peppers |
|
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
Yields: 8 Servings |
Basic-Recipes.com
|