For ➏1 or 2 tbs red wine vinegar (or lemon juice)
4 tbs olive oil
500 g rotini or other small ridged pasta, freshly cooked to tender, rinsed under cold water, & drained
1 jar marinated artichokes, drained & chopped
1 jar roasted red peppers, drained & cut into 0.5 cm thick strips (or freshly roasted peppers)
250 g mozzarella, cut into 1.5 cm cubes
250 g thinly sliced sweet soppressata or salami, cut into 2.5 cm pieces*
100 g brine-cured black olives, pitted & chopped
a handful of fresh flat-leaf parsley leaves
Whisk together red wine vinegar and olive oil in a large bowl.Add remaining ingredients and toss to combine. Season with salt and pepper.
Serve at room temperature.
Serve at room temperature.
*Use 300 g Italian sausage, cut in 1,5 cm cubes before braisng slowly in basil scented olive oil for 8 m. They will form bite-size pearls. Let it cool and remove skin before adding.
Read tip on cooking pasta for a cold salad.
Read more cold pasta salad recipes.
