Ingredients
8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta2 cups Greek vinaigrette3 cups cherry tomatoes, halved1 medium red onion, finely chopped1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped1 jar (12 ounces) roasted sweet red peppers, drained and chopped1 cup chopped fresh basil1 cup grated Parmesan cheese1 package (3-1/2 ounces) sliced pepperoni1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl.
Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving.
