Place pasta in large bowl. Chop 1 pepper. Add to pasta along with 6 Tbsp. dressing; mix lightly.
Cook mushrooms in remaining dressing in skillet on medium-high heat 4 to 5 min. or until tender, stirring frequently.
Arrange remaining peppers and all remaining ingredients except oregano in clusters in large shallow serving bowl. Sprinkle with oregano. Refrigerate 1 hour.
Toss salad ingredients before serving.
Substitute fresh basil for the oregano.
This satisfying salad can be refrigerated up to 6 hours before serving as directed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.