Antipasto Pasta Salad Ingredients 1/2 (500 g) pkg penne or fusilli 5 large marinated artichoke hearts, drained 4 sun-dried

ied tomatoes, packed in oil 2 roasted red peppers 2 green onions 2 slices prosciutto (optional) 1/2 cup (125 mL) mixed black and green olives 1/3 cup (75 mL) Italian salad dressing 1/3 cup (75 mL) freshly grated Parmesan 1/2 tsp (2 mL) each dried rosemary and oregano leaves

Instructions Bring a large saucepan of water to a boil over high heat. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, coarsely chop artichokes. Thinly slice tomatoes. Cut peppers into small pieces. Thinly slice onions and prosciutto. Pit olives, then cut in half. Place all in a large bowl. Drain pasta and add to vegetable mixture. Drizzle with dressing and sprinkle with Parmesan, rosemary and oregano. Stir to evenly mix. Taste and add more dressing, if you wish. Cover and refrigerate at least 1 hour or overnight. Flavour improves with sitting. Salad will keep well, covered and refrigerated, up to 2 days. The pasta soaks up dressing so youll need to stir in a little more before serving.