Active time: 15 min Start to finish: 30 min
Recipe information
Yield
Makes 6 main-course servings
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
Need to make a substitution?
Preparation
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.