Italian Pasta Salad

1 lb. vegetable spirals

1 C. pepperoni diced

1 C. green onions sliced

1 C. garbanzo beans

1 C. black olives sliced

1 C. kidney beans

1 C. pepperoncini peppers sliced

2 C. provolone cheese cubed

1/2 C. fresh parsley finely chopped

Dressing:

3/4 C. mayonnaise

1 1/2 t. basil

1 t. oregano

1/4 t. garlic powder

salt and pepper

Cook pasta in a pot of boiling water. Drain and rinse with cold water. Transfer to a large bowl and add remaining ingredients.

Mix dressing together in a small bowl. Blend well. Add to salad and toss well. Refrigerate for at least 2 hours.