- 2 lbs Italian Penne Pasta
- 2 jars Tomato Pesto Sauce
- 1 jar Fire Roasted Red and Yellow Peppers
- 1 jar Julienne Sundried Tomatoes
- 1 bag frozen Artichoke Hearts, thawed
- 1 bag Sugar Snap Peas, thawed
- ½ – 1 cup Olive Oil
Cook pasta according to package instructions. Drain and rinse with cold water. Mix all ingredients in large bowl. Cover and chill.