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Antipasto Pasta Salad  daily newsletter
 Jul 24, 2000 09:14 PDT 

      Title: Antipasto Pasta Salad
Categories: Pasta, Main dish, Vegetarian
      Yield: 8 servings

      1 lb Penne, rotini, etc. uncooked
     12 oz Roasted peppers, strips
     12 oz Marinated artichoke hearts
      1 c Diced muenster, brick,
           -or provolene cheese, etc
      1 c Mushrooms, sliced
    1/2 c Chopped red onion
    1/3 c Chopped fresh basil
    2/3 c Lowfat caesar or italian
           -salad dressing
           Freshly ground pepper
           Sliced pepperoncine peppers

Prepare pasta according to package directions. While
pasta is cooking, combine pepper strips, artichoke
hearts, cheese, mushrooms, onion and basil in a large

When pasta is done, drain and rinse with cold water.
Drain well and add pasta and dressing to bowl; toss
well. Cover; refrigerate at least 1 hour before

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