Italian-Style Pasta Salad - cooking recipe

Ingredients

8 ounces spiral shaped pasta or 8 ounces cheese tortellini
1 1/2 cups cubed provolone cheese or 1 1/2 cups mozzarella cheese (6 oz.)
1/2 lb hard-cooked salami, cut into 1-inch squares
1 cup cauliflower floret
1 small zucchini, thinly sliced (1 c.)
1/2 cup chopped green bell peppers or 1/2 cup red sweet bell pepper
1 small onion, thinly sliced and separated into rings (\"or\" diced, if you prefer)
1/2 cup sliced black olives
1/4 cup grated parmesan cheese
2 tablespoons dried parsley
1/2 cup olive oil or 1/2 cup salad oil
1/4 cup red wine vinegar
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 - 1/2 teaspoon black pepper
salt
2 medium tomatoes, coarsely chopped

Preparation

Cook pasta according to package directions; drain and rinse with cold water, the drain again.
In large bowl, toss together pasta, cubed cheese, salami, cauliflower, zucchini, bell pepper, onion, olives, parmesan cheese, and parsley.
In small bowl or screw-top jar, combine oil, vinegar, garlic, basil, oregano, pepper, and salt.
Mix well.
Pour mixture over salad, and toss to coat.
Cover and chill 4-24 hours.
To serve, add tomatoes, and toss gently.