Pasta Salad In A Jar

INGREDIENTS:

• 8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta
• 2 cups Greek vinaigrette
• 3 cups cherry tomatoes, halved
• 1 medium red onion, finely chopped
• 1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
• 1 jar (12 ounces) roasted sweet red peppers, drained and chopped
• 1 cup chopped fresh basil
• 1 cup grated Parmesan cheese
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 can (2-1/4 ounces) sliced ripe olives, drained

INSTRUCTIONS:

1. Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl.
2. Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving. Yield: 16 servings (1 cup each).

Recipe provided by Taste of Home Magazine, and originally published in the September/October issue.