Cheesy Artichoke Pasta Salad

1 1/2 cups cooked tricolored corkscrew pasta

1/3 cup chopped artichoke hearts

1/4 cup light red kidney beans

1/4 cup chickpeas

1/4 cup diced red bell pepper

1/4 cup diced green bell pepper

1/4 cup chopped ready to eat sundried tomatoes

2 oz part skim, cubed, mozzarella cheese

1/4 cup red wine vinegar

2 tbsp olive oil

1/4 tsp salt

1/4 tsp freshly ground black pepper

Chopped fresh basil (optional)

Cook pasta according to package directions, about 10 minutes; let cool. Toss pasta with artichoke hearts, kidney beans, chickpeas, bell peppers, sun dried tomatoes and cheese.

Drizzle pasta mixture with vinegar and olive oil; sprinkle with salt and pepper; toss to mix well. cover and chill at least 30 minutes. Garnish with fresh basil, if desired.