ANTIPASTO PASTA SALAD

3 cups fusilli or radiatore (tri-color) pasta

1 cup salami or ham, sliced or cubed

1 (8-ounce) container marinated mozzarella balls

2 cups oven roasted vegetables, diced into 1-inch pieces (see note)

1/2 cup pitted kalamata olives

1 cup artichoke hearts, quartered

1/4 cup White Wine vinaigrette (see recipe) or balsamic vinaigrette

1/4 cup fresh basil leaves, chopped

1/4 cup grated Parmesan cheese

Salt and pepper

Cook pasta according to package directions. Drain.

Mix all ingredients in a large bowl and toss well. Add salt and pepper to taste.

Note: Roasted vegetables can include red peppers, marinated mushrooms and asparagus

Serves 4 to 6.