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1 (16-oz.) package bow tie pasta, cooked and drained<\/span><\/span><\/p>\n 2 cups spaghetti sauce (your favorite; jarred variety)<\/span><\/span><\/p>\n 1\/2 cup balsamic vinegar<\/span><\/span><\/p>\n 1\/4 cup olive oil<\/span><\/span><\/p>\n 1 (7-oz.) jar roasted red peppers, drained and chopped<\/span><\/span><\/p>\n 1 (2 1\/4-oz.) jar kalamata olives, drained and pitted<\/span><\/span><\/p>\n 1 (8-oz.) jar marinated mushrooms, drained<\/span><\/span><\/p>\n 1 (6-oz.) jar marinated artichoke hearts, drained and chopped<\/span><\/span><\/p>\n 1 cup diced Provolone cheese<\/span><\/span><\/p>\n 2 tablespoons minced fresh parsley<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 6 servings<\/span><\/p>\n Calories: 398<\/span><\/p>\n Fat: 13g<\/span><\/p>\n Fiber: 5g<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 In a large bowl, thoroughly combine pasta, sauce, vinegar and…<\/p>\n