Antipasto Pasta

Name: Antipasto Pasta
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

8 ingredients

3 steps

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.