- 12 ounces cooked, cooled bowtie pasta
- 12 ounce jar marinated artichoke hearts
- 3 roasted red peppers, thinly sliced
- 1/2 cup cubed salami
- 8 bocconcini (mini mozzarella balls), quartered
- 1/3 cup pitted kalamata olives, halved
In large bowl, toss pasta and artichoke hearts (plus liquid from jar) with remaining ingredients; season. Serve warm or cold. Serves 6.