Ingredients
1
package (16 ounces) farfalle (bow-tie) pasta
1/4
pound salami, diced (3/4 cup)
1
small green bell pepper, cut into 1 1/2-inch strips
1
jar (7 ounces) roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup)
1
can (6 ounces) pitted large ripe olives, drained
1/2
cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/2
cup freshly shredded Parmesan cheese
2
tablespoons chopped sun-dried tomatoes in oil, drained
1/2
cup Italian dressing
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, place pasta and remaining ingredients except dressing. Add dressing; toss gently.
