Antipasti Pasta Salad

By ltrodrigu

Ingredients

• Coarse salt
• Freshly ground black pepper
• 3/4 pound short twisted pasta, such as campanelle
• 4 ounces fresh mozzarella or bocconcini, cut into 3/4-inch pieces
• 2 jarred roasted red peppers, drained and cut into 1/2-inch strips
• 8 large pitted green olives, sliced crosswise
• 1/2 small red onion, thinly sliced lengthwise
• 2 ounces thinly sliced salami, slices halved or quartered if large
• 2 tablespoons red-wine vinegar
• 4 teaspoons extra-virgin olive oil
• 1 cup lightly packed fresh parsley leaves
• 4 ounces provolone, cubed
• Jar artichoke hearts, chopped
• 1 tablespoon capers, salt removed

Details

Adapted from marthastewart.com

Preparation

Step 1

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and stir in mozzarella, peppers, olives, onion, salami, vinegar, oil, provolone, artichoke hearts, capers and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.