Antipasto Salad

• 1 package corkscrew pasta (rotini)
• 1 small red onion
• 1 lb. small fresh mozzarella cheese balls (bocconcini)
• 1 piece hard salami
• 1 pt. cherry tomatoes
• 1 can quartered artichoke hearts in brine
• 1 can sliced black olives
• 1 jar sliced pimientos
• 13 c. olive oil
• 13 c. red wine vinegar
• 1 1/2 tsp. salt
• Coarsely ground pepper to taste

1. Heat large covered saucepot of salted water to boiling over high heat.
2. Add pasta and cook as label directs.
3. Meanwhile, in small bowl, combine onion and 1/2 cup very hot tap water; let soak 5 minutes.
4. Drain pasta.
5. Rinse with cold running water to stop cooking; drain again.
6. Drain onion.
7. In large serving bowl, combine pasta, onion, mozzarella, salami, tomatoes, artichokes, olives, pimientos, oil, vinegar, salt, and pepper.
8. Toss until evenly mixed.
9. If not serving right away, cover and refrigerate up to overnight.

pasta, red onion, mozzarella cheese, hard salami, cherry tomatoes, quartered artichoke, black olives, pimientos, olive oil, red wine vinegar, salt, ground pepper

Taken from www.delish.com/recipefinder/antipasto-salad-1722 (may not work)