Ingredients
Scale
- 1 lb. mini penne pasta, cooked to al dente and cooled
- 1/2 lb. Genoa salami, cut into bite-sized pieces
- 1/2 lb. sopressata, cut into bite-sized pieces
- 1/2 lb. sharp asiago, cut into bite-sized pieces
- 1/2 lb. fresh mozzarella, cut into bite-sized pieces
- 14 oz. artichoke hearts, drained and cut into bite-sized pieces
- 12 oz. roasted red peppers plus 3 Tbsp. juice
- 1 cup kalamata olives
- 3 Tbsp. olive oil
- 3 Tbsp. red wine vinegar
- Freshly ground black pepper, to taste
- 1/2 cup chopped Italian parsley
- 1/2 cup grated Pecorino-Romano
- Parmigiano-Reggiano for serving
Instructions
- Prepare pasta according to box instructions and set aside.
- In a large bowl, place the pasta, the meats, cheeses, and artichokes.
- Slice the roasted red peppers and add to the bowl along with juices.
- Combine olive oil, vinegar and black pepper and pour over the entire dish. Add parsley and grated Pecorino.
- Stir to combine.
- Refrigerate until serving.
- When ready to serve, add Parmigiano-Reggiano and mix thoroughly.
- Enjoy!