Ingredients:

• (12-ounce) box gluten-free Rotini or Penne pasta I like Barilla gluten-free pasta.
• 1 (14-ounce) can artichoke hearts ,drained and chopped
• 1 cup black olives
• 1 cup grape tomatoes
• 1 cup mozzarella cheese ,diced
• 1 cup roasted red peppers , diced
• Fresh chopped basil ,optional
• Creamy Italian Dressing
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons sugar
• 1 cup mayonnaise (I am a Hellman’s girl)
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 cup grated Parmesan cheese

Directions:

• Bring water to a rolling boil. Add salt, olive oil and pasta to the water and cook to box directions for al dente.
• After draining the pasta, rinse pasta with cold water.
• Add pasta to a large bowl and stir in artichokes hearts, black olives, grape tomatoes, mozzarella cheese, roasted red peppers
• In a small bowl, add all of the dressing ingredients and stir until fully combined.
• Add the dressing to pasta and stir until fully coated. Garnish with fresh chopped basil. Enjoy!
• Store leftovers in an air-tight container.