Italian-Style Pasta Toss

Ingredients

• 7 ounces corkscrew macaroni or one 7-ounce package tortellini
• 1 1/2 cups cubed Swiss or provolone cheese (6 ounces)
• 6 ounces sliced salami, cut into strips
• 1 cup cauliflower florets, thinly sliced
• 1 small zucchini, thinly sliced (1 cup)
• 1/2 cup chopped green or sweet red sweet pepper
• 1 small onion, thinly sliced and separated into rings
• 1/2 cup sliced pitted ripe olives
• 1/4 cup grated Parmesan cheese
• 1/4 cup snipped parsley
• 1/4 cup olive oil or salad oil
• 1/4 cup wine vinegar
• 2 cloves garlic, minced
• 2 teaspoons dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon pepper
• 2 medium tomatoes, cut into wedges

Instructions

1. Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.
2. For salad, in a bowl toss together pasta, cubed cheese, salami, cauliflower, zucchini, green or sweet pepper, onion rings, olives, Parmesan cheese and parsley.
3. For dressing, in a screw-top jar combine olive oil, wine vinegar, garlic, basil, oregano, and pepper. Cover and shake well. Pour over salad. Toss to coat.
4. Cover; chill 4 to 24 hours. To serve, add tomatoes; toss gently.