Antipasto Pasta Salad

Antipasto Pasta Salad

1 16-ounce package bow tie pasta – cooked and drained
1 27 1/2-ounce jar Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7-ounce jar roasted red peppers – drained and chopped
1 2 1/4-ounce can sliced black olives – drained
1 8-ounce jar marinated mushrooms – drained
1 6-ounce jar marinated artichoke hearts – drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.