Ingredients
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
Directions
1.
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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