INGREDIENTS
1 Tablespoons
capers
2 tsp
anchovy paste
2 tsp
garlic
1/4 cup
red wine vinegar
1 tsp
oregano leaves
6 Tablespoons
extra virgin olive oil
1 serving
black pepper
8 oz
tri color pasta
2 cups
cucumbers
1 cup
cherry tomatoes
1 cup
mozzarella cheese
1 cup
salami
1 cup
red onion
3/4 cup
kalamata olives
1/2 cup
pepperoncini
1/2 cup
roasted red peppers
1/2 cup
marinated artichoke hearts
2 Tablespoons
capers