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Mushroom Antipasto Pasta Salad
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cups pasta, cold, cooked
cups white mushrooms, sliced
cup roasted red peppers, chopped
cup salami, cut into bite−size pieces
cup provolone cheese, cut into bite−size pieces
jar (6 ounces) marinated artichoke hearts, (with liquid)
/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.
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Mushroom Antipasto Pasta Salad
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