8 oz. cooked pasta twists or shells, drained
1/4 lb. hard salami, cut into thin strips
1/4 lb. Provolone cheese, cut into thin strips
1 sm. red onion, cut into thin rings
1 c. chopped green or red peppers
1 c. black olives, sliced

DRESSING:

1/2 c. salad oil
1 tsp. Dijon style mustard
1/2 tsp. celery seed
Fresh ground pepper
3 tbsp. red wine vinegar
1/2 tsp. crushed oregano
1/2 tsp. salt
1/4 c. grated Parmesan cheese

Mix all dressing ingredients in medium size bowl. Toss pasta with 1/4 cup dressing. Add salami, cheese, onion, pepper, olives, parsley to remaining dressing and toss. Combine all together and serve at room temperature or slightly chilled.