Deli-Style Pasta Salad

1 package, 7 oz., tri-color spiral pasta

6 oz. thinly sliced hard salami, julienned

6 oz. provolone cheese, cubed

1 can, 2 1/4 ounces, sliced ripe olives, drained

1 small red onion, thinly sliced

1 small zucchini, halved and thinly sliced

1/2 C. chopped green pepper

1/2 C. chopped sweet red pepper

1/4 C. minced fresh parsley

1/4 C. grated Parmesan cheese

1/2 C. olive or vegetable oil

1/4 C. cider or red wine vinegar

1 garlic clove, minced

1 1/2 t. ground mustard

1 t. each: dried basil and oregano

1/4 t. salt

dash pepper

2 medium tomatoes, cut into wedges

Cook the pasta according to package directions and drain. Place in a large bowl. Add the next nine ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, seasonings and shake well. Pour over salad and toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Yields 10 to 12 servings.