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Antipasto Pasta Salad

Ingredients: 1 Pound(s) Pasta 12 Ounce(s) Roasted peppers, strips 12 Ounce(s) Marinated artichoke hearts 1 Cup(s) Diced muenster, brick 1 Cup(s) Mushrooms, sliced 1/2 Cup(s) Chopped red onion 1/3 Cup(s) Chopped fresh basil 2/3 Cup(s) Lowfat caesar dressing Directions: Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl, toss well. Cover, refrigerate at least 1 hour before serving.
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There is no rule for how much of each you'd use. Tomato Sauce: ============= Cherry cola salad Add water and sugar to cherries and boil a little till dissolved. Pour mixture on jello and stir well. Cool. Add pineapple, Pepsi, cherries, and nuts. Cool till set. Busted by Barb Recipe by: Possum Kingdom Lake Cookbook