Active time: 15 min Start to finish: 30 min

Ingredients

　　2 tablespoons red-wine vinegar

　　1/4 cup extra-virgin olive oil

　　1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained

　　1 (12-oz) jar marinated artichokes, drained and chopped

　　1 (12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips

　　1/2 lb mozzarella, cut into 1/2-inch cubes

　　1/2 lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces

　　1/4 lb Kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)

　　1 1/2 cups loosely packed fresh flat-leaf parsley leaves

　　Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.