1 box tri-colored pasta (cooked)
1/4 c. olive oil
2-3 garlic cloves, minced
10 leaves fresh basil (or 1 tsp. dried)
6 oz. pickled peppers (Sons of Italy Pepper Steaks)
1/2 c. liquid from peppers
4-6 oz. fresh mushrooms, sliced
1 can black olives, sliced
1/4 tsp. pepper flakes (red)
Salt and pepper, to taste

Combine pasta, olive oil, garlic, liquid from peppers and basil. Chop the pickled peppers (not too fine). Add and mix well. Cover and refrigerate for several hours. Before serving, add sliced mushrooms and black olives. Add salt, pepper, and pepper flakes.