Copyright Thomas Saaristo  All Rights Reserved
Italian pasta salad
1/3 cup finely diced red onion
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/3 cup
House salt
1 pound fusilli pasta
8 ounces marinated artichoke hearts, drained and coarsely chopped
8 ounce provolone cheese, cut into medium dice
4 ounces dry Italian salami, casing removed, cut into a medium dice
3 ounces oil packed sun dried tomatoes, roughly chopped
1/4 cup finely chopped fresh Italian parsley leaves
2 tablespoons extra virgin olive oil
House salt
Freshly ground black pepper

Place the onion, vinegar, and oregano in a large, nonreactive bowl and stir to combine; set aside

Bring a large pot of water to a boil over high heat. Slowly add the salt and then add the pasta
and cook according to the package directions

Drain and rinse under cold water until cool. Drain well and transfer to the bowl with the
onion-vinegar mixture

Add the remaining measured ingredients and toss until evenly combined

Taste and season with salt and freshly ground black pepper to taste

Serve Italian pasta salad at room temperature, or prepare up to 1 day in advance and refrigerate
until ready to serve