• 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


  1. Cook pasta according to directions, drain. Set aside to cool.
  2. Thinly slice three roasted red peppers. Slice and pit olives and quarter bocconcin
  3. In a large bowl, toss pasta with artichoke hearts (and liquid from jar). Add remaining ingredients.

Serves six.

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