1 one/2 cups grape or cherry tomatoes, sliced in 0.5
1 one/2 cups mixed alveolate olives
1 cup (5 ounces) sliced sausage
1 cup (5 ounces) sliced sopressata
1 cup cheese pearls
1 cup (5 ounces) sliced sharp provolone cheese
3/4 cup sliced roast red peppers
1/4 purple onion, diced
8 whole pepperoncini peppers, optional
6 recent basil leaves, sliced into skinny ribbons
FOR THE DRESSING:
1/2 cup vegetable oil
1/4 cup vino vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt, to taste
Cook the pasta in salt-cured water in step with package directions, till hard. Strain and rinse with cold water to stop protrusive.
Add the pasta and remaining salad ingredients to an oversized bowl. Set aside.
In a massive jar or liquidizer, mix the dressing ingredients and shake or mix till well-combined. Pour the dressing over the salad and toss to equally distribute. Refrigerate for a minimum of a pair of hours.