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Pasta: Antipasto Pasta Salad

Ingredients

• 8 ounces rotini pasta
• 1 pint cherry tomatoes halved
• 6 ounces jar marinated artichoke hearts quartered & drained (reserve juices*)
• ⅓ cup sliced red onion
• ½ cup olives green, black or a mixture
• 4 ounces sliced salami halved
• 8 ounces bocconcini
• 2 tablespoons fresh basil sliced
• 1 tablespoon fresh parsley
• DRESSING:
• 1 cup bottled Italian dressing
• or
• ¼ cup red wine vinegar
• ⅓ cup olive oil or use some of the reserved olive oil from the artichoke hearts
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• salt & pepper to taste

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