Mozzarella-Artichoke Pasta Salad

• 1 1/2 cups cooked tricolored corkscrew macaroni
• 1/3 cup chopped artichoke heart
• 1/4 cup dark red kidney beans
• 1/4 cup chickpeas
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup chopped ready-to-eat sun-dried tomato packed in oil (not the dried variety)
• 2 ounces cubed part-skim mozzarella cheese
• 1/4 cup red wine vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• chopped fresh basil (optional)

1. Cook pasta according to package directions, about 10 minutes; let cool completely.
2. Toss pasta with artichoke hearts, kidney beans, chickpeas, bell peppers, sun-dried tomatoes and cheese.
3. Drizzle pasta mixture with vinegar and olive oil; sprinkle with salt and pepper; toss to mix well. Cover and chill at least 30 minutes. Garnish with fresh basil, if desired, and serve.

macaroni, dark red kidney beans, chickpeas, red bell pepper, green bell pepper, readyto, mozzarella cheese, red wine vinegar, olive oil, salt, fresh ground pepper, fresh basil

Taken from www.food.com/recipe/mozzarella-artichoke-pasta-salad-348273 (may not work)