7 ounces tricolor spiral pasta
6 ounces hard salami — thinly sliced
6 ounces provolone cheese — cubed
2 1/4 ounces ripe olives — sliced and drained
1 small red onion — thinly sliced
1 small zucchini, halved & thinly sliced
1/2 cup green bell pepper — chopped
1/2 cup sweet red bell pepper — chopped
1/4 cup fresh parsley — minced
1/4 cup Parmesan cheese — grated
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic — minced
1 1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper 2 medium 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 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.