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Antipasto Pasta Salad




Source of Recipe


internet






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
  






Instructions



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






Final Comments


Makes 6 main-course servings