Antipasto Salad - cooking recipe

Ingredients

6 c. (16 oz.) macaroni (rotini or rotelle, uncooked)
3/4 c. olive oil
1/2 c. red or white wine vinegar
1/4 c. sugar
1 Tbsp. dried oregano leaves
1 tsp. salt
1/2 tsp. black pepper
1 c. (15 or 19) chickpeas, drained and rinsed
2 c. chopped green pepper
2 c. chopped fresh tomato
1 1/2 c. chopped onion
2 c. chopped green pepper
3/4 c. cubed Provolone cheese
1/4 to 1/2 lb. thinly sliced hard salami or pepperoni, cut into 1/2-inch strips
1 (2 oz.) can anchovy fillets, drained and chopped (optional)

Preparation

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
In small bowl, whisk together oil, vinegar, sugar and seasonings.
In large bowl, combine pasta, dressing and remaining ingredients.
Cover; refrigerate for several hours for best flavor.
Makes 12 servings.