- 12 ounces fusilli, penne or bow tie pasta, uncooked
- 1 (6 ounce) can Lindsay® Black Ripe Pitted Olives, drained and coarsely chopped
- 1 (7 ounce) jar roasted red bell peppers, drained, cut into strips
- 1 (6.5 ounce) jar marinated artichoke hearts, drained, coarsely chopped
- 1 cup diced provolone or mozzarella cheese
- 1 cup diced salami
- 1/2 cup light Caesar or Italian salad dressing
- 1/4 cup sliced basil or chopped Italian parsley
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Drain pasta; add to bowl, tossing well. Serve at room temperature or chill up to 24 hours before serving. Serve with freshly ground black pepper, if desired.