8ouncesfresh mozzarella cheesecut into small pieces
1(12-ounce) jarmarinated artichoke hearts, drained and chopped
1cuppitted kalamata olivescut in half
½pintcherry or grape tomatoescut in half
1red bell pepperseeded, deveined, and chopped
¼cupred wine vinegar
Freshly ground black pepper
Bring a big pot of heavily salted water to a boil. Add the penne and cook for 10-12 minutes or until al dente. Drain, rinse with hot water, and toss with 1 tablespoon olive oil. Let cool then put into a large mixing bowl.
Add the salami, cheese, artichoke hearts, olives, tomatoes, green onions, red bell pepper, and parsley and toss to combine.
Whisk together ½ cup olive oil, the vinegar, Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Pour over the pasta and vegetables and toss to combine. Taste and add more salt and pepper if needed.
Cover and refrigerate for 4 hours or up to 2 days.