Active time: 15 min Start to finish: 30 min

Makes 6 main-course servings.

INGREDIENTS

• 2tablespoons red-wine vinegar
• 1/4cup extra-virgin olive oil
• 1lb 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
• 1/2lb mozzarella, cut into 1/2-inch cubes
• 1/2lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces
• 1/4lb kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)
• 1 1/2cups loosely packed fresh flat-leaf parsley leaves

DIRECTIONS 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.

Tags: Antipasto, Pasta, Recipe, Salad