2 cups uncooked dried rotini (corkscrew or pasta twists)
3/4 cup pitted kalamata or ripe olives
1/2 cup thinly sliced red onion, if desired
1/3 cup olive oil or balsamic vinaigrette dressing
2 medium (2 cups) tomatoes, coarsely chopped
2 ounces (1/2 cup) hard salami, cut into thin strips
1 (14-ounce) can quartered artichoke hearts, drained
3 tablespoons chopped fresh oregano leaves*
This is a great make-ahead salad. Add 2 to 3 tablespoons additional salad dressing before serving.
To pit kalamata olives easily, press down on olives with wide end of large knife. Remove pit with fingers.