Antipasto Salad

Antipasto Salad

You can serve this zesty Italian pasta salad hot or cold.

8 oz. penne, or any tube-shaped pasta
1/3 cup olive oil
3 Tbs. red-wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 garlic clove, minced
1/4 lb. provolone or mozzarella cheese, diced
1/4 lb. thickly cut salami, diced
1 can (6 oz.) pitted black olives
1/3 cup flat parsley leaves
1/3 cup diced roasted red peppers
1. Cook pasta according to package directions, drain, and transfer to serving bowl. In small jar with tight-fitting lid, combine olive oil, vinegar, salt, pepper, and garlic. Shake well. Pour over hot pasta, and toss to combine.
2. Add remaining ingredients, and stir to mix well. If serving cold, cover and place in refrigerator for 1 hour.

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