Yield: 8 Servings
|1 pounds||Penne, rotini, etc. uncooked|
|12 ounces||Roasted peppers, strips|
|12 ounces||Marinated artichoke hearts|
|1 cup||Diced muenster, brick, or provolene cheese, etc|
|1 cup||Mushrooms, sliced|
|½ cup||Chopped red onion|
|⅓ cup||Chopped fresh basil|
|⅔ cup||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.