1 (16 oz.) pkg. Rotini, Penne, small shells or other pasta, cooked
2 THICK slices Boar's Head pepperoni, cut into julienne
2 THICK slices Boar's Head Genoa Salami, cut into julienne
2 THICK slices Boar's Head provolone cheese, cut into julienne
1/2 cup oil cured black olives, roughly chopped
1/2 cup Spanish olives, roughly chopped
1/2 cup marinated artichoke hearts, quartered
1/4 cup pepperoncini, minced
1/4 finely chopped red onion
1/4 cup roasted red pepper strips, cut into julienne (optional)
-or- 1/4 cup raw red bell pepper, minced or small dice (optional)

DRESSING:

1/2 cup (or more) extra virgin olive oil (EVOO)
1/3 cup (or more) white (or red) balsamic vinegar
2 cloves garlic, minced
salt, pepper, red pepper flakes, dried oregano, fresh basil (to taste)

Blend dressing ingredients in blender or food processor. Set aside (leave in blender to whip again just before mixing in salad).

Boil pasta according to package directions.

While the pasta is cooking, julienne the pepperoni, salami and provolone cheese. Add to large bowl. Coarsely chop the olives, mince the pepperoncini, chop the onion and other ingredients except artichoke hearts. Add everything to meats and cheese in bowl. Stir to combine.

Drain pasta well and add to bowl, toss to combine.

Pulse the dressing to blend and pour over ingredients in bowl. Stir well to coat. Add artichoke hearts last (they tend to fall apart) and gently stir.

Cover and refrigerate at least 2 hours before serving so that all the flavors meld. Toss well before serving.

Submitted by: Laura