Rotini Antipasto Salad(Makes 10 To 12 Servings) - cooking recipe

Ingredients

1 lb. rotini pasta (uncooked)
1 1/2 c. cubed Provolone or Mozzarella cheese
1/4 lb. salami, cut into thin strips
1 (15 oz.) can chickpeas, drained
1 (14 oz.) can quartered artichoke hearts, drained
2 c. chopped mixed vegetables (carrots, celery, green peppers, cauliflower, broccoli, etc.)
1/2 c. chopped fresh parsley
3 green onions, sliced
1/2 (26 oz.) jar Classico Di Napoli tomato and basil or Di Sorrento onion and garlic pasta sauce
1/2 c. olive oil
1/2 c. red wine vinegar
1 tsp. Dijon style mustard
1 clove garlic, minced
10 pitted ripe olives, sliced

Preparation

Cook pasta.
In large bowl, combine pasta and next 7 ingredients.
In small bowl, whisk together next 5 ingredients. Pour dressing over pasta mixture; toss to coat.
Cover and chill. Just before serving, add olives and toss gently.