Antipasto Pasta Salad
INGREDIENTS
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1/2 box Dreamfields Penne Rigate
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2 cups sliced fresh mushrooms
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1 8-ounce package frozen artichoke hearts, thawed, drained and quartered
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4 slices reduced-fat provolone cheese
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2 ounces sliced light Italian salami
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1/2 cup sliced roasted red peppers
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1/2 cup packed fresh basil leaves
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Basil sprig, optional
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Dressing:
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3 tablespoons olive oil
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4 tablespoons white wine vinegar
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1 teaspoon Dijon mustard
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1 teaspoon dried oregano
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1 teaspoon minced garlic, about 1 medium clove
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1/4 teaspoon black pepper, or to taste
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1/4 teaspoon salt, or to taste
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