Recipe Details

Summary

Name: Mushroom Antipasto Pasta Salad

Category: Salad

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.