Orexa fusilli with pork

Ingredients

1/3 cup small-dice red onion
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt
1 pack 500g fusilli OREXA pasta
1 cup marinated artichoke hearts, drained and coarsely chopped (about 230g)
1 1/2 cups medium-dice provolone cheese (about 230g)
1 cup medium-dice drysalami, casing removed (about 120g)
1/3 cup finely chopped oil-packed sun-dried tomatoes (about 90g)
1/4 cup finely chopped freshparsley leaves
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Place the onion, vinegar, and oregano in a large, nonreactive bowl and stir to combine; set aside.
Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and rinse under cold water until cool. Drain any excess water and transfer to the bowl with the onion-vinegar mixture.
Add the remaining measured ingredients and toss until evenly combined. Taste and season with salt and pepper as needed. Serve at room temperature, or prepare up to 1 day in advance and refrigerate until ready to serve.