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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 pound fusilli |
8 ounces provolone, cut into 1/2-inch cubes |
10 ounces salami or soppressata, quartered and cut into 1/2-inch chunks |
1 (12 oz.) jar artichoke hearts, drained and quartered |
1 cup mixed italian olives, pitted (5.5 oz.) |
1/2 cup pepperoncini, drained, cut into 1/2-inch slices and seeded |
1/2 cup red wine vinaigrette or italian dressing |
salt and pepper |
Directions:
1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes. Drain thoroughly.
2. In a large bowl, combine fusilli with provolone, salami, artichoke hearts, olives, pepperoncini and vinaigrette. Toss gently until well combined. Season with salt and pepper to taste.
3. Divide salad evenly among 4 shallow bowls or plates. Serve with Italian bread, if desired.
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