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Antipasto Pasta Salad

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Pasta, Main dish, Vegetarian 8 Servings

INGREDIENTS

1 lb Penne, rotini, etc. uncooked
12 oz Roasted peppers, strips
12 oz Marinated artichoke hearts
1 c Diced muenster, brick, or provolene cheese, etc
1 c Mushrooms, sliced
1/2 c Chopped red onion
1/3 c Chopped fresh basil
2/3 c Lowfat caesar or italian salad dressing
Freshly ground pepper
Sliced pepperoncine peppers

INSTRUCTIONS

Date: Wed, 22 May 1996 13:35:15 -0600
From: Arlene Schiffman <arlenes@holly.colostate.edu>
These were in my local newspaper today.  Enjoy.
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.
Posted to MealMaster Recipes List, Digest #142

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