salt
2 Tbsp red wine vinegar
1/4 extra virgin olive oil
12 oz jar marinated artichokes, drained and chopped
12 oz jar roasted red peppers, drained and cut into 1/4 inch wide strips
1/2 lb mozzarella, cut into 1/2 inch cubes
1/2 lb thinly sliced sweet soppressata, cut into 1 inch pieces
1/4 lb pitted Kalamata olives
1 1/2 cups flat leaf parsley leaves
black pepper
Cook rotini according to package directions in salted water. Drain and rinse with cold water until cool. Toss with the vinegar and oil. Mix with artichokes, peppers, cheese, meat, olives, and parsely. Season with salt and pepper and serve chilled or at room temperature.
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