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Ingredients
  • 1 ( 16-oz.) pkg. fusilli pasta
  • 1 pt. multi-colored cherry tomatoes, halved (about 2 cups)
  • 1 ( 8-oz.) pkg. fresh mozzarella cheese pearls, drained
  • 2 cups marinated quartered artichoke hearts (from 1 [14 ½-oz.] jar)
  • 1 ½ cups diced dry-cured pork salami (6 oz.)
  • 1 cup lightly packed fresh basil leaves (from 1 [2-oz.] pkg.)
  • 1 cup bottled italian dressing
  • ¾ cup chopped orange bell pepper (from 1 medium [8 oz.] pepper)
  • ½ cup halved Castelvetrano olives
  • ¼ cup chopped pepperoncini salad peppers
  • 1 tsp. black pepper
  • ½ tsp. kosher salt
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