Antipasto Salad - cooking recipe

Ingredients

6 c. rotini or rotelle, raw
3/4 c. olive oil
1/2 c. red or white wine vinegar
1/4 c. sugar
1 Tbsp. oregano leaves
1 tsp. salt
1 (15/19 oz.) chick peas
2 c. chopped green pepper
2 c. chopped fresh tomatoes
1 1/2 c. onions, chopped
3/4 c. Provolone cheese
1/4 to 1/2 lb. hard salami or pepperoni, sliced into 1/2-inch strips
1/2 c. sliced ripe olives

Preparation

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.