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Ingredients

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

Description

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