{soups-salads-and-salad-dressings} Antipasto Pasta Salad

 

This is from the MasterCook Deluxe 11...

 

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Antipasto Pasta Salad

 

Makes 8 servings

 

1 16-ounce package bow tie pasta, cooked and drained

1 27 1/2-ounce jar Ragú Light Pasta Sauce

1/2 cup red wine vinegar

1/4 cup olive oil

1 7-ounce jar roasted red peppers, drained and chopped

1 2 1/4-ounce 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

 

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.

 

 ~@~@~@~@~@~
Rhonda in Missouri
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