Italian Antipasto Pasta Salad
- 1 cup rotini pasta, cooked, drained
- 1 can (14 oz.) artichoke hearts, drained, quartered
- 1 large red pepper, chopped
- 1 can (6 oz.) medium pitted black olives
- 1/2 cup chopped OSCAR MAYER Hard Salami
- 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- Toss pasta with artichokes, peppers, olives and salami in large bowl.
- Add dressing; mix lightly.
- Cover.
- Refrigerate at least 1 hour.
- Sprinkle with cheese just before serving.
rotini pasta, hearts, red pepper, black olives, chopped oscar mayer, mozzarella cheese
Taken from www.kraftrecipes.com/recipes/italian-antipasto-pasta-salad-54456.aspx (may not work)