Antipasto Pasta Salad

• 5-1/4 cups penne pasta, cooked
• 225 g Cracker Barrel Mozzarella Cheese, cut into 1/2-inch cubes
• 1 cup halved grape tomatoes
• 1 cup chopped salami
• 1/2 red onion, sliced
• 2 jars (170 g each) marinated artichoke hearts, drained, chopped
• 1/2 cup chopped roasted red peppers
• 1/4 cup each halved pitted black and green olives
• 1-1/4 cups Renee's Spring Herb Italian Vinaigrette, divided
• 4 cups tightly packed baby arugula

1. Combine all ingredients except vinaigrette and arugula in large bowl.
2. Add 1 cup vinaigrette; mix lightly.
3. Refrigerate 1 hour.
4. Toss pasta mixture with arugula and remaining vinaigrette just before serving.

penne pasta, mozzarella cheese, halved grape tomatoes, salami, red onion, hearts, red peppers, black, italian vinaigrette, tightly packed baby arugula

Taken from www.kraftrecipes.com/recipes/antipasto-pasta-salad-190003.aspx (may not work)