Deli Style Pasta Salad
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 of pepper
2 medium tomatoes, cut into wedges
Cook pasta according to package directions; rise 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 refrigerate for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
Yield: 10 to 12 servings
