Rotini Antipasta Salad - cooking recipe

Ingredients

1 (1 lb.) pkg. rotini (uncooked)
1 1/2 c. 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 vegetables (cauliflower, carrots, celery and green pepper)
1/2 c. chopped parsley
3 green onions, sliced
1/2 c. olive oil
1 garlic clove, minced
1/2 c. red wine
1 tsp. Dijon mustard
10 black olives, sliced
1/2 (26 oz.) Classico Di Napole tomato and basil or onion and garlic sauce

Preparation

Prepare rotini according to package directions; drain.
In large bowl, combine together cheese, salami, chickpeas, artichokes, vegetables, parsley and onions.
In small bowl, whisk together 13 ounces Classico sauce, olive oil, vinegar, mustard and garlic clove.
Pour dressing over pasta mixture, toss to coat. Cover and chill.
Before serving, toss with olives.