Antipasto Pasta Salad

• 2 tablespoons red-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained
• 1 (12-oz) jar marinated artichokes, drained and chopped
• 1 (12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips
• 1/2 lb mozzarella, cut into 1/2-inch cubes
• 1/2 lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces
• 1/4 lb Kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)
• 1 1/2 cups loosely packed fresh flat-leaf parsley leaves

1. Whisk together red-wine vinegar and olive oil in a large bowl.
2. Add remaining ingredients and toss to combine.
3. Season with salt and pepper.
4. Serve at room temperature.

redwine vinegar, extravirgin olive oil, rotini, artichokes, red peppers, mozzarella, sweet soppressata, black olives, parsley

Taken from www.epicurious.com/recipes/food/views/antipasto-pasta-salad-109525 (may not work)