Antipasto Salad(From The Simply Italian Recipe Book) - cooking recipe

Ingredients

6 c. (16 oz.) Ronzini rotini or rotelle, uncooked
3/4 c. Progresso olive oil
1/2 c. Progresso red or white wine vinegar
1/4 c. sugar
1 Tbsp. dried oregano leaves
1 tsp. salt
1/2 tsp. ground black pepper
1 (15 or 19 oz.) can Progresso chickpeas, drained and rinsed
2 c. chopped green pepper
2 c. chopped fresh tomato
1 1/2 c. chopped onion
3/4 c. (about 4 oz.) cubed Provolone cheese
1/4 to 1/2 lb. thinly sliced hard salami, cut into 1/2-inch strips or pepperoni
1/2 c. sliced pitted ripe olives
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 a small bowl, whisk together the oil, vinegar, sugar and seasonings.
In a large bowl, combine pasta, dressing and remaining ingredients.
Cover and refrigerate.
Makes 12 servings.