The Harried Housewife

Ingredients

• As seen on WKTV NEWSChannel 2 and featured on The Daily Meal's 12 Perfect Picnic Recipes for Your Next Outdoor Get-together
• 1 (16-ounce) package rotini (corkscrew) pasta
• 1 (7.5-ounce) jar quartered marinated artichoke hearts, drained, chopped and reserving 2 tablespoons liquid
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 pound sliced provolone cheese, cut into strips
• 1/4 pound sliced Genoa salami, cut into strips
• 1/4 cup minced red onion
• 1 small red bell pepper, chopped
• 2 medium tomatoes, seeded and chopped
• 1 (3.8-ounce) can sliced pitted ripe olives, drained
• 1/3 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil

Instructions

• Begin cooking rotini according to package directions.
• Meanwhile, prepare vinaigrette. In a medium bowl, combine the 2 tablespoons reserved artichoke liquid, olive oil, vinegar, sugar, salt, oregano, garlic powder, and pepper; whisk until well blended. In a large bowl, combine artichoke hearts, provolone cheese, salami, onion, pepper, tomatoes, olives, Parmesan cheese, parsley, and basil.
• Drain rotini; rinse with cold water and drain again. Add rotini to cheese and salami mixture; drizzle with vinaigrette. Toss to combine. Cover and chill for at least 1 hour and up to 1 day in advance. Toss before serving. Makes 12 servings.