1/2 pound provolone cheese, cut into 1/2 inch cubes
1 1/2 cup red onion, cut into 1-inch slivers
1 cup Kalamata olives, pitted and sliced
1-cup fresh basil leaves chiffonade
3/4 cup salami, cut into 1/2 inch cubes
12 ounces marinated artichoke hearts, drained and quartered
1 cup sun dried tomatoes in oil, drained and cut into julienne slices
2 Tablespoons capers
1 cup Stonewall Kitchen Italian Dressing
Cook pasta according to package directions. Drain and cool.
In a large serving bowl combine the pasta, provolone cheese, red onion, Kalamata olives, basil, salami, artichoke hearts, sun-dried tomatoes, capers and Stonewall Kitchen Italian Salad Dressing. Gently toss.