Antipasto Pasta

• 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

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.

fusilli, provolone, soppressata, hearts, mixed italian olives, pepperoncini, red wine vinaigrette, salt

Taken from www.myrecipes.com/recipe/antipasto-pasta (may not work)