Deli-Style Pasta Salad - cooking recipe

Ingredients

1 (7 ounce) package tri-color spiral pasta
6 ounces hard salami, thinly sliced
6 ounces provolone cheese, cubed
2 1/4 ounces ripe olives, sliced and drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup fresh parsley, minced
1/4 cup parmesan cheese, grated
1/2 cup olive oil or 1/2 cup vegetable oil
1/4 cup cider vinegar or 1/4 cup red wine vinegar
1/4 teaspoon garlic powder (or to taste, or use a small amount of fresh minced)
1 1/2 teaspoons prepared mustard or 1 teaspoon mustard powder
1 teaspoon dried basil
1 teaspoon dried oregano (or to taste)
salt and pepper
2 -4 teaspoons sugar (optional)

Preparation

Cook pasta according to directions; rinse in cold water, drain.
Place the cooked pasta in a large bowl.
Toss with 1-2 tbsp olive oil (to prevent pasta from sticking and drying out, this is optional).
Add the next 9 ingredients, with the Parmesan cheese; toss to combine.
In a jar with a tight fitting lid, combine oil, vinegar, garlic powder, mustard, basil, oregano, salt and pepper; shake well to combine.
Add in sugar if you find that the dressing is too strong.
Pour over the salad; toss to coat well.
Cover, and chill for 8 or more hours, (overnight is even better).
Toss again before serving.