Red Pepper-Sun-Dried Tomato Pasta - cooking recipe

Ingredients

1 (7 oz.) jar roasted red peppers, rinsed, well drained and chopped
1/4 c. flat parsley, chopped
1/2 c. olive oil
1 Tbsp. red wine vinegar
1/8 tsp. ground black pepper
1 Tbsp. capers (optional)
1 Tbsp. chopped olives (black or green)
1 (7 oz.) jar Contadina
basil pesto
2 Tbsp. minced sun-dried tomatoes
1 clove garlic, crushed
1 lb. pasta, cooked

Preparation

Combine all ingredients in a bowl and mix well. Toss hot pasta with sauce and serve. Makes 2 cups of sauce.