ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Deli-Style Pasta Salad
Contributed by Janet Lazo

Ingredients

1 package (7 ounces) tricolor spiral pasta

6 ounces thinly sliced hard salami, julienned

6 ounces provolone cheese, cubed

1 can (2-1/4 ounces) sliced ripe olives, drained

1 small red onion, thinly sliced

1 small zucchini, halved and thinly sliced

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/4 cup minced fresh parsley

1/4 cup grated Parmesan cheese

1/2 cup olive or vegetable oil

1/4 cup cider or red wine vinegar

1 garlic clove, minced

1-1/2 teaspoons ground mustard

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

Dash pepper

2 medium tomatoes, cut into wedges

 

Directions

Cook the pasta according to package directions; rinse in cold water and drain.

Place in a large bowl; add the next nine ingredients.

In a jar with tight-fitting lid, combine oil, vinegar, garlic mustard, basil, oregano, salt and pepper; shake well.

Pour over salad; toss to coat.

Cover and chill for 8 hours or overnight. Toss before serving.

Garnish with tomatoes.

Makes 10-12 servings