Deli Style Pasta Salad 

• 1 package (7 oz) tricolor spiral pasta

• 6 oz thinly sliced hard salami, julienne

• 6 oz provolone cheese, cubed

• 1 can (2 ¼ oz) sliced ripe olives, drained

• 1 small red onion, thinly sliced

• 1 small zucchini, halved and thinly sliced

• ½ cup chopped green pepper

• ½ cup chopped sweet red pepper

• ¼ cup minced fresh parsley

• ¼ cup grated Parmesan cheese

• ½ cup olive oil

• ¼ cup red wine vinegar

• 1 garlic clove, minced

• 1 ½ teaspoons ground mustard

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ¼ teaspoon salt

• Dash pepper

• 2 medium tomatoes cut into wedges

     Cook the pasta according to package directions; rinse in cold water and drain.  Lace 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.

 10-12 servings