Try this antipasto salad with fresh mushrooms, roasted read peppers, salami and provolone chesse.
4 C. pasta, cold, cooked 2 C. white mushrooms, sliced 1 C. roasted red peppers, chopped 1 C. salami, cut into bite-size pieces 1 C. provolone cheese, cut into bite-size pieces 1 jar (6 oz.) marinated artichoke hearts, (with liquid) 1/4 C. Italian dressing Salt and pepper, to taste 1/2 C. chopped fresh basil
To the pasta, add the mushrooms, peppers, salami, cheese, and artichoke hearts with liquid. Mix in Italian dressing; season with salt and ground black pepper to taste. Top with chopped basil. Allow flavors to blend for at least 30 minutes before serving.