Pasta Salad In A Jar

• 8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta
• 2 cups Greek vinaigrette
• 3 cups cherry tomatoes, halved
• 1 medium red onion, finely chopped
• 1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
• 1 jar (12 ounces) roasted sweet red peppers, drained and chopped
• 1 cup chopped fresh basil
• 1 cup grated Parmesan cheese
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 can (2-1/4 ounces) sliced ripe olives, drained

1. Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl.
2. Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving.

pasta, vinaigrette, cherry tomatoes, red onion, hearts, sweet red peppers, fresh basil, parmesan cheese, pepperoni, olives

Taken from www.tasteofhome.com/recipes/pasta-salad-in-a-jar/ (may not work)