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Ingredients

• 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

Description

MyRecipes Recommends That You Make This Antipasto Pasta Recipe From All You

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