Salami & Marinated Artichoke Pasta Salad

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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An easy, briny summer pasta salad with Genoa salami, soppressata, provolone, mozzarella, marinated artichokes, green castelvetrano olives, red peppers and fresh basil.

Ingredients:

• 1/2 lb. fusilli pasta

• 1/4 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 tsp. oregano

• Salt & pepper to taste

• 1 cup salami, diced (I used Principe Trio: Genoa Salami, Hot Soppressata, Italian Dry Salami)

• 1/3 cup mild provolone, diced

• 1/3 cup fresh mozzarella, diced

• 1/3 cup castelvetrano olives, sliced

• 1/3 cup basil chiffonade

• 1 cup marinated baby artichokes

• 1/4 cup roasted red peppers, diced

• 1/3 cup Parmigiano Reggiano, grated

Directions:

1. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente.

2. Strain the pasta and let cool before making the pasta salad.

3. Add the olive oil, red wine vinegar, oregano, salt and pepper to a mason jar. Shake well.

4. Add the cooled pasta to a large mixing bowl along with the remaining ingredients and the red wine vinaigrette. Add more of each ingredient to taste.

5. Plate and top with more grated Parmigiano.