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

Italian Pasta Salad

Ingredients

1 7-ounce package rotelle pasta (large spirals) or ziti (cut tubes)

6 ounces provolone cheese, cut into 3/4-inch cubes

6 ounces Genoa salami, cut into strips

1 small zucchini, thinly sliced

1 small onion, thinly sliced and separated into rings

1/2 cup chopped green or red sweet pepper

1 2-1/4-oz. can sliced pitted ripe olives, drained

1/4 cup grated Parmesan cheese

1/4 cup snipped fresh parsley

1/3 cup olive oil

1/4 cup white wine vinegar

1-1/2 teaspoons dry mustard

1 teaspoon dried oregano, crushed

1 teaspoon dried basil, crushed

2 cloves garlic, minced

2 medium tomtatoes, cut into wedges

Parsley sprigs (optional)

Directions

Cook pasta according to package directions; drain. Rinse with cold water and drain again.

In a large mixing bowl combine pasta, provolone cheese, salami, zucchini, onion, green or red pepper, olives, Parmesan cheese, and snipped parsley.

For dressing, in a screw-top jar combine olive oil, vinegar, dry mustard, oregano, basil, and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Transfer salad to a salad bowl. Cover and chill for 4 to 24 hours.

To serve, add tomato wedges and toss lightly. Garnish with parsley. Makes 8 main-dish servings