4 cups pasta cooked and cooled |
2 cups white mushrooms sliced |
1 cup roasted red peppers chopped |
1 cup salami cut into bite size pieces |
1 cup provolone cheese cut into bite size pieces |
6 ounce jar marinated artichoke hearts with liquid |
1/4 cup italian dressing |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 cup chopped fresh basil |