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Ingredients

• 1 x 16 oz pkg bow tie pasta cooked and liquid removed
• 1 x 27 1/2 oz Rag Light Pasta Sauce
• 1/2 c. red wine vinegar
• 1/4 c. extra virgin olive oil
• 1 x 7 oz jar roasted red peppers liquid removed and minced
• 1 x 2 1/4 oz sliced black olives liquid removed
• 1 x 8 oz jar marinated mushrooms liquid removed
• 1 x 6 oz jar marinated artichoke hearts liquid removed
• 1 c. diced Provolone cheese
• 2 Tbsp. chopped fresh parsley

Description

In A Large Bowl, Thoroughly Combine Pasta, Sauce, Vinegar And Oil. Add In Remaining Ingredients; Mix Well. Serve Chilled.

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