Artichoke-Pepper Pasta Salad

 

2 2/3

cups uncooked fusilli (corkscrew) pasta (8 oz)

1

jar (7 oz) roasted red bell peppers, drained, chopped

1

jar (2.5 oz) Green Giant® sliced mushrooms, drained

1

jar (6 to 7 oz) marinated artichoke hearts, undrained

2

tablespoons shredded Parmesan cheese

1/2

teaspoon pepper

2

tablespoons pine nuts

3

tablespoons chopped fresh basil leaves, if desired

• 1 Cook and drain pasta as directed on package. Rinse with cold water; drain.
• 2 Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta; toss. Sprinkle with nuts and basil.