1 lb. rotini, cooked al dente, rinsed under cold water and drained
1 (12 oz.) jar marinated artichokes, drained & chopped
1 (12 oz.) jar roasted red peppers (packed in olive oil), drained and chopped
½ lb. provolone cheese, cut into small cubes
½ lb. sweet soppressata, cut into small cubes
½ cup Kalamata olives, pitted and chopped
1 cup loosely packed Italian (flat-leaf) parsley, chopped
1 (0.7 oz.) envelope Good Seasons dry Italian salad dressing mix
¾ cup olive oil
¼ cup red or white wine vinegar
Combine pasta, artichokes, roasted peppers, provolone, soppressata, olives & parsley together in a large bowl.
Sprinkle with dry Italian dressing mix and mix well.
Cover and refrigerate for at least one hour.
Before serving, whisk the oil, vinegar, salt & pepper together in a small bowl. Pour mixture over pasta salad and combine well.
(For a vegetarian option, just leave out the soppressata and add some marinated mushrooms instead. Yum!)