Pasta Salad Romanesque

• 1 gal. Rainbow rotelle or rotini pasta, cooked, drained and cooled
• 1 qt. Canned artichoke hearts, drained, quartered
• 2-2/3 cups Canned roasted red peppers, drained, chopped
• 2-2/3 cups provolone cheese, cubed
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 2-2/3 cups KRAFT Golden Italian Dressing
• 1-1/2 cups Fresh parsley, chopped

1. Toss pasta with artichokes, peppers and cheese in large bowl.
2. Mix mustard, dressing and parsley with wire whisk until well blended.
3. Pour over pasta mixture; toss to coat.
4. Cover.
5. Refrigerate at least 1 hour to allow flavors to blend.

rotini pasta, hearts, red peppers, provolone cheese, poupon, golden italian dressing, fresh parsley

Taken from www.kraftrecipes.com/recipes/-2018.aspx (may not work)