Rotini Antipasto Salad - cooking recipe

Ingredients

1 (1 lb.) pkg. rotini (uncooked)
1 1/2 c. (6 oz.) cubed Provolone or Mozzarella cheese
1/4 lb. salami, cut in thin strips
1 (15 oz.) can chickpeas, drained
1 (14 oz.) can quartered artichoke hearts, drained
2 c. chopped mixed fresh vegetables (carrots, celery, green bell peppers, cauliflower)
1/2 c. fresh Italian parsley
3 green onions, sliced
1/2 (26 oz.) jar Classic DiNapoli tomato and basil or DiSorrento onion and garlic pasta sauce
1/2 c. olive oil
1/2 c. red wine vinegar
1 tsp. Dijon-style mustard
1 clove garlic
10 pitted ripe olives, sliced

Preparation

Prepare rotini according to package directions; drain.
In large bowl, combine rotini and next seven ingredients.
In small bowl, whisk together next five ingredients.
Pour dressing over pasta mixture; toss to coat.
Cover and chill.
Just before serving, add olives and toss gently.
Refrigerate leftovers. Makes 10 to 12 servings.