Ingredients

• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 lb rotini pasta, cooked, rinsed and drained
• 1/2 lb mozzarella cheese, cut into 1/2 inch cubes
• 1/2 lb salami, cut into 1-inch pieces
• 1/4 lb kalamata olive, pitted and chopped
• 1 1/2 cups loosely packed flat fresh parsley leaves, chopped
• salt
• pepper
• 1 (12 ounce) jar roasted red peppers, drained and cut into thin strips
• 1 (12 ounce) jar marinated artichokes, drained and chopped