Pasta Twist Salad With Olives

• 12 ounces fusilli or 12 ounces penne or 12 ounces bow tie pasta, uncooked
• 1 (6 ounce) canblack pitted ripe olives, drained and coarsely chopped
• 1 (7 ounce) jar roasted red peppers, drained, cut into strips
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained, coarsely chopped
• 1 cup diced provolone cheese (4 ounces) or 1 cup mozzarella cheese (4 ounces)
• 1 cup diced salami (4 ounces)
• 12 cup light caesar salad dressing (or Italian salad dressing) or 12 cup regular caesar salad dressing (or Italian salad dressing)
• 14 cup sliced basil or 14 cup chopped Italian parsley

1. Cook pasta according to package directions.
2. Meanwhile, in a large bowl, combine remaining ingredients.
3. Drain pasta and add to bowl, tossing well.
4. Serve at room temperature or chill up to 24 hours before serving.
5. Serve with freshly ground black pepper, if desired.

fusilli, canblack, red peppers, provolone cheese, salami, light caesar salad dressing, basil

Taken from www.food.com/recipe/pasta-twist-salad-with-olives-176042 (may not work)