INGREDIENTS
1 cup
Italian salami, medium dry
1 cup
Artichoke hearts
1/4 cup
Italian parsley, fresh leaves
1/2 tsp
Oregano, dried
1/3 cup
Red onion, small
1/3 cup
Sun-dried tomatoes, oil-packed
1 lb
Fusilli pasta
1
Black pepper, Freshly ground
1
Kosher salt
2 tbsp
Olive oil, extra-virgin
3 tbsp
Red wine vinegar
1 1/2 cups
Provolone cheese, medium