1 pkg. (12oz) uncooked tricolor spiral pasta
6 oz thinly sliced hard salami; julienned
6 oz.provolone cheese, cubed
1 can.(2-1/2 oz) sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup. chopped green pepper
1/2 cup. chopped sweet red pepper
1/4 cup. minced fresh parsley
1/4 cup. grated Parmesan cheese
1/2 cup. olive oil
1/4 cup. cider vinegar
1 garlic clove, minced
1-1/2 tsp. ground mustard
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. salt
Dash of 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.