Antipasta Salad
Total time: 2 hours, 15 minutes (includes refrigeration)
Makes 6 servings
Ingredients:
3 cups pasta sauce
1/2 c. red wine vinegar
1/4 c. olive oil
2 c. cooked bow tie pasta, rinsed with cold water and drained
1 c. marinated mushrooms, drained
3/4 c. roasted red peppers, drained and chopped
3/4 c. marinated artichoke hearts, drained
1/4 c. pitted ripe olives, drained
1 c. provolone cheese, diced
2 T. fresh parsley, finely chopped (optional)
Instructions:
In large bowl, blend pasta sauce, vinegar and olive oil using a wire whisk. Stir in remaining ingredients. Cover and refrigerate at least 2 hours before serving.
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