1 lb. pasta (1/2 lb. twist and 1/2 lb. small shells work nice)
2 lg. tomatoes, coarsely chopped
1 green pepper, chopped
3/4 c. red onion
1 (6 oz.) can pitted black olives, sliced
Optional pepperoni or ham (thinly sliced)

DRESSING:

9 tbsp. olive oil or vegetable oil
3 tbsp. wine vinegar
1 clove garlic (finely chopped)
1/2 tsp. dried parsley
2 tsp. salt
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. pepper

Cook pasta and rinse under cold water. Combine with next 5 ingredients. Mix together all ingredients of dressing. Add dressing to pasta mixture. Toss and refrigerate for about 2 hours. Serve.