1 16-ounce package bow tie pasta, cooked and drained
1 12-ounce jar marinated artichoke hearts, drained and sliced
1 7-ounce jar roasted red peppers, drained and sliced
1 2 1/4-ounce can sliced ripe olives, drained
2 tablespoons capers
1 cup diced Provolone cheese (4 oz.)
1 18 1/4-ounce jar Ragú Pasta Toss Sauce — Herbs and Olive Oil with Tomatoes & Garlic
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
Servings: 8
In a large bowl, combine all ingredients; toss to coat well. Serve chilled.
1 12-ounce jar marinated artichoke hearts, drained and sliced
1 7-ounce jar roasted red peppers, drained and sliced
1 2 1/4-ounce can sliced ripe olives, drained
2 tablespoons capers
1 cup diced Provolone cheese (4 oz.)
1 18 1/4-ounce jar Ragú Pasta Toss Sauce — Herbs and Olive Oil with Tomatoes & Garlic
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
Servings: 8
In a large bowl, combine all ingredients; toss to coat well. Serve chilled.
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