Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

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.