Recipe: Antipasto Pasta Salad

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 medium red bell pepper, diced
• 1/3 cup small-dice red onion
• 1 pound dry fusilli or rotini pasta
• 1 (12.5-ounce) jar marinated artichoke hearts, drained and coarsely chopped
• 4 ounces dry Italian salami, casing removed, diced (about 1 cup)
• 1 (2.5-ounce) can sliced black olives, drained
• 8 ounces fresh mozzarella cheese, diced
• 1/2 cup coarsely chopped fresh Italian parsley

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