1 cup jarred grilled peppers, cut into a 1/2 inch dice
8 ounces bocconcini mozzarella
4 ounces mortadella, cut into a 1/2 inch dice
4 ounces Italian salami or soppressata, cut into a 1/2 inch dice
4 ounces provolone cheese, cut into a 1/2 inch dice
6fresh basil leaves, torn
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Directions
Get all the ingredients needed for this recipeHERE.
To make the dressing:
In a small bowl whisk together the oil, vinegar and oregano. Set aside.
To make the pasta:
Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Drain and run under cold running water to stop the cooking.
Transfer to a large mixing bowl and add the remaining ingredients. Add the dressing and toss to coat. Refrigerate for at least 2 hours or overnight. Serve chilled.