Recipe found on

Makes 10 servings


  • 3/4 lb pasta, (fusilli or rotini pasta recommended)
  • Kosher salt
  • 1 pint cherry tomatoes halved
  • 1 bell pepper any color, cored and chopped
  • 1 shallot, chopped
  • 1 cup marinated artichoke hearts (6 ounces)
  • 1/4 cup pitted kalamata olives
  • 6 pepperoncini, chopped
  • 6 to 8 ounces salami, sliced into bite size pieces
  • 6 ounces mozzarella cheese, torn (or mozzarella cheese balls)
  • 1/2 cup fresh parsley, packed and chopped
  • 1/2 cup fresh basil leaves, packed and chopped


  • 1/4 cup olive oil
  • 2 Tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper


Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don’t forget to salt your water). Drain.

In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella and fresh herbs.

In a small bowl or measuring cup, mix the dressing ingredients together. Pour the dressing over the pasta and toss to coat.