Mushroom Antipasto Pasta Salad
Instructions:
- 4 cups pasta, cold, cooked
- 2 cups white mushrooms, sliced
- 1 cup roasted red peppers, chopped
- 1 cup salami, cut into bite−size pieces
- 1 cup provolone cheese, cut into bite−size pieces
- 1 jar (6 ounces) marinated artichoke hearts, (with liquid)
- 1/4 cup Italian dressing
- salt and pepper, to taste
- 1/2 cup chopped fresh basil
- To the pasta, add the mushrooms, peppers, salami, cheese, and artichoke hearts with liquid.
- Mix in Italian dressing; season with salt and ground black pepper to taste.
- Top with chopped basil.
- Allow flavors to blend for at least 30 minutes before serving.