Antipasto Pasta Salad

1 16 ounce bow tie pasta -- cooked and drained
1 27 1/2 ounce Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7 ounce jar roasted red peppers -- drained and chopped
1 2 1/4 ounce sliced black olives -- drained
1 8 ounce jar marinated mushrooms -- drained
1 6 ounce jar marinated artichoke hearts -- drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.