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
Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. 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.
Serves 8
