1 c. olive oil
1/2 c. red wine vinegar
Salt to taste
1/2 tsp. black pepper
1 tsp. oregano
1/8 tsp. crushed red pepper
2 cloves garlic, crushed
1 tsp. basil

SALAD:

8 oz. spiral pasta
6 oz. spinach shells
1 c. thinly sliced red and green pepper
1 can garbanzo beans
1/4 lb. provolone, sliced
1/4 lb. salami, sliced
1/4 lb. pepperoni, sliced
1/4 c. red and black olives (sliced)
Fresh chopped parsley to taste
Chopped green onion to taste

Make dressing. Cook pastas separately. Drain. Add dressing, toss and cool. Add all other ingredients. Toss well and chill at least a couple of hours (overnight is best). Toss again before serving.