1 (16-oz.) package bow tie pasta, cooked and drained

2 cups spaghetti sauce (your favorite; jarred variety)

1/2 cup balsamic vinegar

1/4 cup olive oil

1 (7-oz.) jar roasted red peppers, drained and chopped

1 (2 1/4-oz.) jar kalamata olives, drained and pitted

1 (8-oz.) jar marinated mushrooms, drained

1 (6-oz.) jar marinated artichoke hearts, drained and chopped

1 cup diced Provolone cheese

2 tablespoons minced fresh parsley

 

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.

 

Yield: 6 servings

Calories: 398

Fat: 13g

Fiber: 5g