1 lb. fettucini or corkscrew pasta
1/2 c. diced green pepper
1/2 c. diced red pepper
1 c. sliced mushrooms
1 c. cubed provolone cheese
1 c. cubed ham/salami
1/2 c. halved black olives
1/4 c. chopped parsley

DRESSING:

1/2 c. oil
1/4 c. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 tsp. chopped garlic
1 tbsp. basil

Cook pasta and drain; combine dressing and toss with pasta while hot, cool and add rest. Chill. Makes about 2 quarts.