4 oz. rotini, uncooked
2 c. sm. cherry tomatoes, halved
1 c. peeled cucumber, chopped
1/2 c. celery, chopped
1 1/2 oz. Provolone cheese, cut into thin strips
1/3 c. white wine vinegar
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
1 tbsp. water
1 tbsp. olive oil
2 tsp. fresh oregano, chopped
1/4 tsp. salt
1/4 tsp. coarsely ground pepper

Cook rotini according to directions on package, omitting salt. Rinse with cold water and drain. Set aside. Combine cooked rotini, tomatoes, cucumber, celery and cheese in a large bowl. In a small bowl, combine white wine vinegar, basil, parsley, water, olive oil, oregano, salt and pepper and stir with a wire whisk to blend well. Pour over pasta mixture. Cover and refrigerate for 8 hours or overnight. Toss gently before serving.