1 pkg. (7 ounces) tricolor spiral pasta
6 oz. hard salami, julienned
6 oz. provolone cheese, cubed
1 can (2 1/4 oz.) sliced black olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup each chopped green pepper and chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated Parmigiano cheese
1/2 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 1/2 tsp. ground mustard
1 tsp. dried basil
1 tsp. dried oregano
dash of pepper
2 medium tomatoes, cut into wedges
Cook pasta according to package directions; rinse in cold water and drain. In a large bowl add pasta and next 9 ingredients. In a jar with a tight fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt & 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.
Don't let the long list of ingredients scare you. It's not that many ingredients and it's a snap to put together.
Pull up a chair, grab a bowl and enjoy!