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 |
