Antipasto Pasta Salad

Ingredients

• 16 ounces farfalle pasta (bow-tie)
• 1 small bell pepper green cut into 1 1/2-inch strips
• 0.5 cup salad dressing italian
• 6 ounces olives pitted ripe drained canned
• 0.5 cup parmesan shredded
• 0.5 cup pepperoncini peppers italian drained chopped (bottled peppers)
• 7 ounces roasted peppers red drained cut into 1/4-inch strips (1/3 cup)
• 0.8 cup genoa salami diced
• 2 tablespoons sun-dried tomatoes drained chopped in oil

Equipment

• bowl

Directions

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. In large bowl, place pasta and remaining ingredients except dressing.
3. Add dressing; toss gently.