Italian Market Pasta Salad

• 1 pkg. (16 oz.) frozen cheese tortellini, cooked, cooled
• 8 pepperoncini peppers, divided
• 1/2 cup KRAFT Tuscan House Italian Dressing, divided
• 1 pkg. (8 oz.) fresh mushrooms, quartered
• 1-1/2 cups cherry tomatoes, halved
• 4 oz. (1/2 of 8-oz. pkg.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cubed
• 8 slices OSCAR MAYER Hard Salami, each cut into 6 wedges
• 20 assorted pitted Greek olives
• 1 Tbsp. chopped fresh oregano

1. Place pasta in large bowl.
2. Chop 1 pepper.
3. Add to pasta along with 6 Tbsp.
4. dressing; mix lightly.
5. Cook mushrooms in remaining dressing in skillet on medium-high heat 4 to 5 min.
6. or until tender, stirring frequently.
7. Arrange remaining peppers and all remaining ingredients except oregano in clusters in large shallow serving bowl.
8. Sprinkle with oregano.
9. Refrigerate 1 hour.
10. Toss salad ingredients before serving.

frozen cheese tortellini, pepperoncini peppers, italian dressing, fresh mushrooms, cherry tomatoes, mozzarella cheese, salami, olives, fresh oregano

Taken from www.kraftrecipes.com/recipes/italian-market-pasta-salad-118830.aspx (may not work)