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1. Cook pasta according to package directions. Drain and rinse under cold water; drain again.
2. Drain artichoke salad, reserving 1/4 cup liquid. Toss liquid with olive oil and Italian seasoning. Remove peel from cantaloupe, cut into wedges; halve wedges.
3. Combine pasta, artichoke salad, cantaloupe, salami and bocconchini; toss with dressing. Season to taste with salt and pepper. Makes 4 servings.