Antipasto Pasta Salad


  • 1 (12 oz) jar pepperocini salad peppers, chopped
  • 1/4 c olive oil
  • 6 provolone cheese slices, cut into small rectangle strips
  • 1 (12 oz) jar marinated artichoke hearts, drained and chopped
  • 12 oz. fresh roasted red peppers (you may also use the jar variety but fresh is best)
  • 1 (5 1/2 oz) can sliced black olives, drained
  • 1 (4 oz) deli salami, cut into strips
  • 1 (2 oz) can anchovies, drained and finely chopped
  • 6 oz small cooked pasta


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