1/2 lb. spinach fettuccine
1/2 lb. egg fettuccine
1 1/2 c. light olive oil
1/3 c. wine vinegar
1 lb. hard salami, cut in strips
2 c. Parmesan cheese
3 oz. black olives, sliced
2 tbsp. thyme
2 tbsp. basil
2 tbsp. oregano
Pinch of dried rosemary
Salt
Pepper

Cook fettuccine, drain and cool. Mix oil and vinegar in large bowl. Stir in seasonings, salami, olives. Add fettuccine and Parmesan cheese; mix well. Best if refrigerated overnight and not ice cold.