12 oz PRINCE ROTINI PRIMAVERA
12 oz Artichoke hearts (packed in
10 oz Jar roasted peppers
1/2 lb Large cooked shrimp - diced
1/2 lb Bay scallops, cooked
1 cn Anchovy fillets
10 oz Can ripe pitted olives
1 1/2    Cloves garlic, crushed
2/3 c  Olive oil
1/4 c  Wine vinegar
1/2 c  PRINCE PARMESAN CHEESE
1/4 ts Basil leaves
Salt and pepper to taste

Cook PRINCE ROTINI PRIMAVERA aldente, drain and cool. Drain artichoke
hearts and halve. Drain peppers and juliene, drain olives. Add shrimp,
scallops. peppers. artichokes and olives to pasta. In blender put oil,
vinegar, anchovies, garlic, basil, salt and pepper to taste. Add PRINCE
PARMESAN CHEESE to mixture. Blend and taste (should taste slightly tart).
Add to pasta mixture. Toss.