Antipasto Pasta Salad

1 lb Penne, Rotini, etc. uncooked

12 oz Roasted peppers, strips

12 oz Marinated artichoke hearts

1 c Diced muenster, brick, or provolone cheese, etc

1 c Mushrooms, sliced

1/2 c Chopped red onion

1/3 c Chopped fresh basil

2/3 c Low fat Caesar or Italian salad dressing

Freshly ground pepper Sliced pepperoncine peppers 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.