Antipasto Pasta Salad

Submitted by Tammy Cooper she got this from RecipeSource.com

Yield: 8 servings

1 lb Penne, rotini, etc. uncooked

12 oz Roasted peppers, strips

12 oz Marinated artichoke hearts

1 c Diced muenster, brick,

-or provolene cheese, etc

1 c Mushrooms, sliced

1/2 c Chopped red onion

1/3 c Chopped fresh basil

2/3 c Lowfat caesar or italian

-salad dressing

Freshly ground pepper

Sliced pepperoncine peppers

Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl.

When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.