7 oz. corkscrew macaroni or one 7 oz. pkg. tortellini
1 1/2 c. (6 oz.) Swiss or Provolone cheese, cubed
6 oz. sliced salami, cut into strips
1 sm. zucchini, thinly sliced (1 c.)
1/2 c. green or sweet red pepper, chopped
1 sm. onion, thinly sliced & separated into rings
1/2 c. pitted ripe olives, sliced
1/4 c. Parmesan cheese
1/4 c. snipped parsley
1/2 c. olive oil or salad oil
1/4 c. wine vinegar
2 cloves garlic, minced
2 tsp. dried basil, crushed
1/2 tsp. pepper
2 med. tomatoes, cut into wedges

Cook pasta according to package directions. Drain pasta, rinse with cold water, drain again. For salad, in a bowl toss together pasta, cubed cheese, salami, cauliflower, zucchini, green or red pepper, onion rings, olives, Parmesan cheese, and parsley.

FOR DRESSING: In a screw-top jar combine oil, vinegar, garlic, basil, oregano, and pepper. Cover and shake well. Pour over salad. Toss to coat. Cover; chill 4 to 24 hours. To serve, add tomatoes; toss gently. Makes 6 main-dish servings.