Ingredients for 8-10 servings
- 1 Pound Penne Pasta, Cooked
- 1 Pint Grape Tomatoes, Halved
- 3 Ounce Package Sliced Salame, Diced
- 5 Ounce Package Sliced Pepperoni, Diced
- 6.5 Ounce Can Sliced Olives, Drained
- 5 Ounces Parmesan Cheese, Shredded
- 16 Ounce Jar Giardinerra, Drained and Chopped
- 1 Cup Peperoncini Slices, Drained
- 2 6 Ounce Jars Marinated Artichoke Hearts, Drained and Chopped
- 1 Bottle Bernstein’s® Restaurant Recipe Italian Dressing
Preparation
Prepare pasta according to package instructions. Rinse pasta until cool and add to a large bowl. Add all the remaining ingredients. Cover and refrigerate 2 to 3 hours or until chilled. Stir well before serving.
