- 12 ounces Rustichella d' Abruzzo Farfalloni Pasta
- 1 jar Mini Artichoke Hearts Grilled Antipasti
- 1 jar Roasted Red Peppers
- 4 ounces cubed salami
- 8 bocconcin (mini mozzarella balls)
- 1/2 cup Divina Kalamata Olives
- Cook pasta according to directions, drain. Set aside to cool.
- Thinly slice three roasted red peppers. Slice and pit olives and quarter bocconcin
- In a large bowl, toss pasta with artichoke hearts (and liquid from jar). Add remaining ingredients.