1 (7 oz.) pkg. corkscrew macaroni
6 oz. Provolone cheese, cut into 3/4 inch cubes
6 oz. sliced Genoa salami, cut into strips
1 sm. zucchini, thinly sliced
1 sm. onion, thinly sliced and separated into rings
1/2 c. chopped green pepper or sweet red pepper
1 (2 1/4 oz.) can sliced pitted ripe olives, drained
1/4 c. grated Parmesan cheese
1/4 c. snipped parsley
1/2 c. olive oil
1/4 c. white wine vinegar
1 1/2 tsp. dry mustard
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
2 med. tomatoes, cut into wedges
Parsley sprigs (optional)

Cook macaroni according to package directions, then drain. Rinse with cold water, then drain again.

In a large mixing bowl combine macaroni, Provolone cheese, salami, zucchini, onion, green or red pepper, olives, Parmesan cheese and snipped parsley.

For dressing, in a screw-top jar combine olive oil, vinegar, dry mustard, oregano, basil and garlic. Cover and shake well. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for 4 hours or overnight.

To serve, add tomato wedges and toss lightly. Transfer pasta mixture to a large salad bowl. If desired, garnish with parsley sprigs. Makes 8 servings.