RECIPE FROM "SANDY'S
Italian Pasta Salad
1 7-ounce package rotelle pasta (large spirals) or ziti (cut tubes)
6 ounces provolone cheese, cut into 3/4-inch cubes
6 ounces Genoa salami, cut into strips
1 small zucchini, thinly sliced
1 small onion, thinly sliced and separated into rings
1/2 cup chopped green or red sweet pepper
1 2-1/4-oz. can sliced pitted ripe olives, drained
1/4 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1-1/2 teaspoons dry mustard
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
2 cloves garlic, minced
2 medium tomtatoes, cut into wedges
Parsley sprigs (optional)
Cook pasta according to package directions; drain. Rinse with cold water and drain again.
In a large mixing bowl combine pasta, provolone cheese, salami, zucchini, onion, green or red pepper, olives, Parmesan cheese, and snipped parsley.
For dressing, in a screw-top jar combine olive oil, vinegar, dry mustard, oregano, basil, and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Transfer salad to a salad bowl. Cover and chill for 4 to 24 hours.
To serve, add tomato wedges and toss lightly. Garnish with parsley. Makes 8 main-dish servings