Antipasto Pasta Salad

All the wonderful ingredients from an antipasto salad combined in a lively pasta salad. Bow tie pasta combined with pasta sauce, red wine vinegar, olive oil, roasted red peppers, black olives, marinated mushrooms, artichoke hearts, and provolone cheese.

Ingredients -

1 (16 ounces) package Bow Tie OR Rotini Pasta, cooked and drained
1 (27-½ ounces) jar Pasta Sauce
1/2 cup Red Wine Vinegar
1/4 cup Olive Oil
1 (7 ounces) jar Roasted Red Peppers, drained and chopped
1 (2 ¼ ounces) can Sliced Black Olives, drained
1 (8 ounce) jar Marinated Mushrooms, drained
1 (6 ounce) jar Marinated Artichoke Hearts, drained
1 cup diced Provolone Cheese
2 tablespoons minced Fresh Parsley

Preparation:

1. In a large serving bowl, mix cooked and drained pasta with pasta sauce, red wine vinegar, and olive oil.

2. Toss pasta with roasted red peppers, sliced black olives, marinated mushrooms, marinated artichoke hearts, provolone cheese, and minced fresh parsley.

3. Refrigerate to chill and serve.

Pasta Salad Making Tips -

Frozen Artichoke Hearts

Frozen artichoke hearts are perfect for use in stews containing meat such as veal or chicken. Be careful not to overcook frozen artichokes, as they will fall apart.

Pasta Salad Making Tips -

Artichokes

Be sure to snap off the hard outer leaves before boiling, stuffing, steaming the artichoke. Just pull the leaves downward, and they will snap right off.

Recipe Ideas:

Asian Chicken Pasta Salad

Asian Vegetable Pasta Salad

Asparagus Fennel Pasta Salad

Avocado Pasta Salad

Baby Shell Pasta Salad Wth Kalamata Olives, Roasted Fennel And Sweet Onions

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