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  • 1 pound rotini pasta
  • 1 can (14 ounces) quartered artichoke hearts, well drained
  • ½ c. finely diced red onion
  • ½ c. diced green bell pepper
  • ½ c. diced red bell pepper
  • 4 oz. julienned salami
  • 1 ½ c. cubed provolone cheese
  • ½ c. pitted kalamata olives



  1. Cook pasta according to package directions. Rinse with cold water and drain well. Combine pasta, artichokes, onions, bell peppers, salami, provolone and olives in a large bowl. Mix well.
  2. Whisk oil, vinegar and seasoning in bowl. Pour over pasta mixture and toss. Refrigerate until chilled, at least 1 hour.