Antipasto Pasta Salad - cooking recipe

Ingredients

6 c. rotini or rotelle pasta, uncooked
3/4 c. olive oil
1/2 c. red wine vinegar
1/2 tsp. black pepper
1 can chickpeas, drained and rinsed
2 c. chopped green pepper
2 c. chopped tomato
1 1/2 c. chopped onion
3/4 c. (about 4 oz.) cube cheese
1/2 c. pitted black and green olives
1 (2 oz.) can drained and chopped anchovies

Preparation

Cook pasta, drain and rinse with cold water.
In small bowl, whisk together oil, vinegar and seasonings.
In large bowl, combine pasta, dressing and remaining ingredients.
Cover; refrigerate.
Makes 12 servings.