Mushroom Antipasto Pasta Salad

Mushroom Antipasto Pasta 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.

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