Feta-Sopressata Pasta Salad

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6 cups cooked pasta

20 cherry tomatoes, halved

4 oz lemon, garlic & oregano feta crumbles

10 jarred pepperoncini, drained and chopped

1/3 cup grilled or boiled corn

8 thin slices sopressata, cut into strips


freshly ground black pepper

white wine vinegar

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