Servings: 8
Cuisine: Cajun
Categories: Appetizers/Snacks, Ragú, Salads
1 16-ounce package bow tie pasta, cooked and drained
1 27 1/2-ounce jar Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7-ounce jar roasted red peppers, drained and chopped
1 2 1/4-ounce can sliced black olives, drained
1 8-ounce jar marinated mushrooms, drained
1 6-ounce jar marinated artichoke hearts, drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley
In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.
Cuisine: Cajun
Categories: Appetizers/Snacks, Ragú, Salads
1 16-ounce package bow tie pasta, cooked and drained
1 27 1/2-ounce jar Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7-ounce jar roasted red peppers, drained and chopped
1 2 1/4-ounce can sliced black olives, drained
1 8-ounce jar marinated mushrooms, drained
1 6-ounce jar marinated artichoke hearts, drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley
In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.
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