Mom's Antipasto Salad
1 package (7 ounces) rotini pasta or tricolor spiral pasta
6 ounces thinly sliced hard salami, julienned
6 ounces thinly sliced honey ham, julienned
6 ounces provolone cheese, cubed
12 green olives sliced
1 jar (2 ounces) sliced pimentos
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup cider vinegar
1 garlic clove, minced (optional)
1 1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/16 teaspoon black pepper
Cook pasta according to package directions; rise in cold water and drain. Place in a large bowl; add the next six ingredients. In a jar with tight-fitting lid, combine oils, 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.
Yield: 10 to 12 servings
