1 lb tri-color spiral pasta, cooked and drained |
1 green pepper, chopped |
1 red pepper, chopped |
2 medium cucumbers, chopped |
1/2 cup marinated artichoke hearts, chopped |
1/2 medium onion, finely chopped |
1 -2 large vine-ripened tomato, coarsely diced |
1/4 cup black olives, sliced |
1/2 lb hard salami or 1/2 lb pepperoni, diced |
1/2 lb mozzarella cheese or 1/2 lb provolone cheese, diced |
pepperoncini peppers (optional) or other hot pepper (optional) |
snow peas (optional) |
snap peas (optional) |
green peas (optional) |
broccoli (raw or blanched) (optional) |
cauliflower (raw or blanched) (optional) |
carrot (shredded or sliced) (optional) |
green beans (raw or blanched) (optional) |
lima beans (cooked and cooled) (optional) |
garbanzo beans (cooked and cooled) (optional) |
mushroom (fresh or canned) (optional) |
1/2 cup olive oil |
1/3 cup red wine vinegar |
2 tablespoons fresh basil leaves, chopped |
1 garlic clove, crushed |
1/8-1/4 teaspoon anchovy paste (optional) |
salt and pepper |