Ingredients
- 6 salami thinly (hard sliced)
- 2 tomatoes (cut into wedges)
- 1 onion thinly (red sliced)
- 1 zucchini
- 1 clove garlic (minced)
- 1/2 cup olive
- 7 ounces tricolor spiral pasta
- 6 ounces provolone cheese cubed
- 1/2 cup green bell pepper (chopped)
- 1/2 cup sweet bell pepper (red chopped)
- 1/4 cup cider
- 2 1/4 ounces ripe olives (sliced)
- 1/4 cup parmesan cheese (grated)
- 1/4 cup parsley (fresh minced)
- 1 1/2 teaspoons mustard (ground)
- 1 teaspoon oregano (dried)
- 1 teaspoon basil (dried)
- 1/4 teaspoon salt
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.
