Vegetarian Antipasto Penne

Great for a meatless meal! You can serve this dish hot or cold!

serves 8 ( about 1-1/4 c. = 7 points +)

• 1 roasted red bell pepper, chopped
• 4 oz. chopped black olives
• 1/2 c. refrigerated pesto sauce
• 4 Roma tomatoes, seeded and diced
• 1 can ( 15 oz) artichoke hearts, not packed in oil, drained
• 8 oz. uncooked penne pasta
• 1/4 c. grated Parmesan cheese
• 3 oz. part-skim mozzarella, diced

Cook pasta until al dente. Drain.
Meanwhile, combine red pepper, olives, tomatoes and artichoke hearts in a large bowl. Add drained pasta, pesto, Parmesan and mozzarella. Toss to coat.