Ingredients
1
16-ounce package bow tie pasta, cooked and drained
1
27 1/2-ounce jar Ragú Light Pasta Sauce
1
7-ounce jar roasted red peppers, drained and chopped
1
2 1/4-ounce can sliced black olives, drained
1
8-ounce jar marinated mushrooms, drained
1
6-ounce jar marinated artichoke hearts, drained
1
cup diced Provolone cheese
2
tbsp minced fresh parsley
Directions
1.
In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.
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