Antipasto Pasta


  • 1 pound fusilli
  • 8 ounces provolone, cut into 1/2-inch cubes
  • 10 ounces salami or soppressata, quartered and cut into 1/2-inch chunks
  • 1 (12 oz.) jar artichoke hearts, drained and quartered
  • 1 cup mixed Italian olives, pitted (5.5 oz.)
  • 1/2 cup pepperoncini, drained, cut into 1/2-inch slices and seeded
  • 1/2 cup red wine vinaigrette or Italian dressing
  • Salt and pepper


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