Ingredients
7 ounces tricolor spiral pasta6 ounces thinly sliced hard salami, julienned6 ounces provolone cheese, cubed1 can (2-1/4 ounces) sliced ripe olives, drained1 small red onion, thinly sliced1 small zucchini, halved and thinly sliced1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1/4 cup minced fresh parsley1/4 cup grated Parmesan cheese1/2 cup olive oil1/4 cup red wine vinegar1 garlic clove, minced1-1/2 teaspoons ground mustard1 teaspoon dried basil1 teaspoon dried oregano1/4 teaspoon saltDash pepper2 medium tomatoes, cut into wedges
Preparation
Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 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.
