Overnight Deli Delight

---

1 package (7 ounces) tricolor spiral pasta

6 ounces thinly sliced hard salami, julienned (try pepper)

6 ounces provolone cheese, cubed

1 can (2-1/4 ounces) sliced ripe olives, drained

1 small red onion, thinly sliced

1 small zucchini, halved and thinly sliced

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/4 cup minced fresh parsley

1/4 cup grated Parmesan cheese

1/2 cup olive or vegetable oil

1/4 cup cider or red wine vinegar

1 garlic clove, minced

1-1/2 teaspoons ground mustard

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

Dash pepper

2 medium tomatoes, cut into wedges

---

Cook the pasta according to package directions; rinse in cold water and drain.

---

Place in a large bowl; add the next nine ingredients. In a jar with tight-fitting lid,

combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.

Pour over salad and toss to coat. Cover and chill for 8 hours or overnight.

Toss before serving. Garnish with tomatoes. Yield: 10-12 servings.

---