Recipe - Deli-Style Pasta Salad

1 pack (7 ounce) tricolor spiral
pasta
6 ounce Hard salami, thinly cut or sliced up
6 ounce Provolone cheese, cubed
2 One fourth ounce Ripe olives, cut or sliced up and
drained
1 small Red onion, thinly cut or sliced up
1 small Zucchini, halved & thinly
cut or sliced up
One half cup Green bell pepper, chopped
One half cup Sweet red bell pepper,
chopped
One fourth cup Fresh parsley, minced
One fourth cup Parmesan cheese, grated
One half cup Olive or vegetable oil
One fourth cup Cider or red wine vinegar
1 Clove garlic, minced
1 One half teaspoon Ground mustard
1 teaspoon Dried basil
1 teaspoon Dried oregano
One fourth teaspoon Salt
1 ds Pepper
2 md Tomatoes, cut into wedges

Cook the pasta according to package directions; rinse in cold water and
drain. Place in a large bowl; add the next nine ingredients. In a jar with
tightfitting 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.
Yield: 1012 servings.

NOTES : "Pasta provides a base for this tonguetingling makeahead salad.
It has lots of fresh and satisfying ingredients topped with a flavorful
dressing. It's terrific to serve to company or take to a potluck."
Submitted by Joyce McLennan, Algonac, Michigan.

Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#658 by NGavlak@aol.com on Jul 6, 1997