Antipasto Salad - cooking recipe

Ingredients

6 c. (16 oz.) rotelle (or small shells)
3/4 c. olive oil
1/2 c. red/white vinegar
1/4 c. sugar
1 Tbsp. dried oregano leaves
1 tsp. salt
1/2 tsp. ground black pepper
1 c. (15 to 19 oz.) chickpeas, drained and rinsed
1/2 c. sliced pitted ripe olives
2 c. chopped green peppers
2 c. chopped fresh tomatoes
1 1/2 c. chopped onion
3/4 c. (4 oz.) cubed Provolone cheese
1/4 to 1/2 lb. thinly sliced hard salami, cut into 1/2-inch slices or pepperoni
1 can (2 oz.) anchovy fillets, drained and chopped (optional)

Preparation

Cook pasta according to package direction.
Drain well; rinse with cold water to cool quickly; drain well.
In small bowl, whisk together oil, vinegar, sugar and seasoning.
In large bowl, combine pasta, dressing and remaining ingredients.
Cover; refrigerate.
Makes 12 servings.