Categories: Salad
Ingredients
- 1/2 teaspoon kosher salt, plus additional for salting pasta water
- 1 pound fusilli
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 teaspoon honey
- 4 tablespoons grated Parmesan
- Freshly ground black pepper
- One 12-ounce jar marinated artichoke hearts, drained and chopped
- One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips
- One 4.6-ounce jar Kalamata olives, drained and chopped
- 8 ounces fresh mozzarella, cut into cubes
- 4 ounces sliced salami, cut into quarters
- 2 tablespoons torn fresh basil
Directions
-
Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
-
Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.