0.5 cup pepperoncini seeded drained cut into 1/2-inch slices and
8 ounces provolone cheese cut into 1/2-inch cubes
6 servings salt and pepper
10 ounces soppressata quartered cut into 1/2-inch chunks
0.5 cup red wine vinaigrette italian
Equipment
bowl
pot
Directions
In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
Drain thoroughly.
In a large bowl, combine fusilli with provolone, salami, artichoke hearts, olives, pepperoncini and vinaigrette. Toss gently until well combined. Season with salt and pepper to taste.
Divide salad evenly among 4 shallow bowls or plates.
