Ingredients

The following ingredients have 8 Servings
  • 8 oz rotini pasta (boiled to al dente as per package directions and cooled)
  • 15 ounce can extra large black olives (drained)
  • 15 ounce can quartered artichoke hearts (drained and each quartered artichoke heart cut in half length-wise)
  • 8 ounce container grape tomatoes (halved)
  • 1 small onion (finely chopped)
  • 1 fennel bulb (or two rubs of celery, finely  chopped)
  • 1 bottle of your favorite Italian dressing (I went with Wegman's brand Basil Vinaigrette)
  • 9 ounce soppressata or pepperoni (cut into small cubes)
  • 8 ounce container fresh mozzarella pearls (or larger fresh mozzarella cut into small cubes
  • 5-6 large basil leaves (cut to a chiffonade)

Instruction

  • In a large bowl, add pasta, olives, artichoke hearts, grape tomatoes, chopped onion, chopped fennel and half the bottle of dressing into the bowl.
  • Toss well to combine. 
  • Refrigerate until you're ready to serve.
  • Just before serving add soppressata, mozzarella, and basil.
  • Toss to combine and taste. If needed, add additional dressing and serve.