Antipasto Pasta Salad - cooking recipe

Ingredients

6 scallions, sliced
1/2 c. red wine vinegar
salt and pepper
1/2 c. olive oil
1/3 c. chopped parsley
3/4 lb. ruffled or other pasta
1/3 lb. Genoa salami
1/3 lb. Provolone or Mozzarella cheese
1/2 c. black olives
1 (16 oz.) jar marinated Italian vegetables
1/2 c. chopped fresh basil (optional)

Preparation

Slice scallions and combine with vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a jar; shake and let stand 5 minutes. Add olive oil and parsley; shake to combine.
Cook pasta in boiling salted water until just done.
Drain and rinse with cold water.
Cut salami into slices 1/4-inch thick, then into 1/4-inch strips, about 1 1/2 inches long.
Cut cheese to the same size. Drain, pit and halve olives.
Drain marinated vegetables.
Toss pasta, salami, cheese, olives, vegetables and basil with dressing.