• 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.