1 pound penne or rotini, etc. pasta, uncooked
12 ounces roasted peppers strips
12 ounces marinated artichoke hearts
1 cup diced muenster, or brick, or provolone cheese, etc.
1 cup sliced mushrooms
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup lowfat caesar or italian salad dressing
freshly ground pepper
sliced pepperoncini peppers
Servings: 8
1. Prepare pasta according to package directions.
2. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl.
3. 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.
12 ounces roasted peppers strips
12 ounces marinated artichoke hearts
1 cup diced muenster, or brick, or provolone cheese, etc.
1 cup sliced mushrooms
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup lowfat caesar or italian salad dressing
freshly ground pepper
sliced pepperoncini peppers
Servings: 8
1. Prepare pasta according to package directions.
2. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl.
3. 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.
