Antipasto Pasta Salad - cooking recipe
Ingredients
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2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 lb rotini pasta, cooked, rinsed and drained
1 (12 ounce) jar marinated artichokes, drained and chopped
1 (12 ounce) jar roasted red peppers, drained and cut into thin strips
1/2 lb mozzarella cheese, cut into 1/2 inch cubes
1/2 lb salami, cut into 1-inch pieces
1/4 lb kalamata olive, pitted and chopped
1 1/2 cups loosely packed flat fresh parsley leaves, chopped
salt
pepper
Preparation
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Whisk together the red wine vinegar and olive oil in a large bowl.
Add remaining ingredients and toss to combine.
Season with salt and pepper to taste.
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