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    ANTIPASTO PASTA SALAD


    Source of Recipe


    Gourmet

    List of Ingredients




    2 tablespoons red-wine vinegar
    1/4 cup extra-virgin olive oil
    1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained
    1 (12-oz) jar marinated artichokes, drained and chopped
    1 (12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips
    1/2 lb mozzarella, cut into 1/2-inch cubes
    1/2 lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces
    1/4 lb Kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)
    1 1/2 cups loosely packed fresh flat-leaf parsley leaves

    Recipe



    Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.


 

 

 


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