Farfalle Pasta with Marinated Vegetables

• 1 pound Farfalle (Bow Tie) Pasta
• 1 pint Grape Or Cherry Tomatoes, Halved
• 1/2 whole Large Red Onion, Large Dice
• 1 jar (12 Oz. Size) Marinated Artichoke Hearts, Chopped Into 1/2 Inch Pieces, Use The Hearts And The Liquid
• 1 jar (10 Oz. Size) Roasted Red Peppers, Drained And Chopped Into 1/2 Inch Pieces
• 1 cup Pitted Kalamata Olives, Roughly Chopped
• 1/4 cups Pesto Sauce
• 16 ounces, weight Mozzarella Cheese, Diced Into 1/2 Inch Cubes
• Salt And Pepper, to taste

1. 1.
2. Cook the pasta according to the package directions.
3. Drain the cooked pasta well.
4. 2.
5. Toss the pasta with the tomatoes, onion, artichoke hearts, the marinade from the artichoke hearts, roasted peppers, olives and pesto.
6. Mix well.
7. 3.
8. Toss the diced mozzarella in at the last moment.
9. 4.
10. Taste for seasoning, adding salt and pepper if necessary.
11. 5.
12. Serve warm or at room temperature.
13. Note: Diced salami would be a nice addition to this pasta.

pasta, tomatoes, red onion, hearts, red peppers, olives, pesto sauce, mozzarella cheese, salt

Taken from tastykitchen.com/recipes/main-courses/farfalle-pasta-with-marinated-vegetables/ (may not work)