Pasta Twist Salad With Olives

Try this for your Fourth of July picnic.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 12  ounces  fusilli or 12  ounces penne or 12  ounces bow tie pasta, uncooked
• 1 (6 ounce) can  black pitted ripe olives, drained and coarsely chopped
• 1 (7 ounce) jar  roasted red peppers, drained, cut into strips
• 1 (6 1/2ounce) 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)
• 1⁄2 cup  light caesar salad dressing (or Italian salad dressing) or 1⁄2 cup  regular  caesar salad dressing (or Italian salad dressing)
• 1⁄4 cup  sliced basil or 1⁄4 cup  chopped Italian parsley

Directions

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.