LibreRecipes

Ingredients

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