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

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

Makes 2 cups of sauce.

Can use penne, medium shells or twists.