Italian Pasta Salad

Photo by www.chow.com

Ingredients

Freshly ground black pepper
2 tablespoons extra-virgin olive oil
¼ cup finely chopped fresh Italian parsley leaves
¹/₃ cup finely chopped oil-packed sun-dried tomatoes (about 3 ounces)
1 cup medium-dice dry Italian salami, casing removed (about 4 ounces)
1 ½ cups medium-dice provolone cheese (about 8 ounces)
1 cup marinated artichoke hearts, drained and coarsely chopped (about 8 ounces)
+ 5 more ingredients
- 1 pound fusilli pasta
- Kosher salt
- ½ teaspoon dried oregano
- 3 tablespoons red wine vinegar
- ¹/₃ cup small-dice red onion

Place the onion, vinegar, and oregano in a large, nonreactive bowl and stir to combine; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and rinse under cold water until cool. Drain any excess water ...

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Variations on Italian Pasta Salad

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