Antipasto Pasta Salad from Good Cheap Eats

• 1 lb rotini pasta
• 1 14 cups sliced olives
• 1 cup chopped red and green bell pepper
• 15 ounces can garbanzo beans, rinsed and drained
• 4 ounces hard salami, cut into strips
• 14 small red onion, sliced into rings
• 13 cup freshly grated parmesan cheese
• 14 cup finely chopped fresh parsley
• 12 cup red wine vinegar
• 1 teaspoon mixed Italian herbs
• salt and pepper, to taste
• 1 pinch sugar
• 12 cup extra-virgin olive oil

1. Cook the pasta in a pot of salted, boiling water, according to package directions, until al dente.
2. Drain and rinse with cold water.
3. Cool slightly.
4. Place the cooked noodles in a large bowl and add the olives, pepper, garbanzo beans, salami, onion, cheese, and parsley.
5. In a small dish combine the vinegar, herbs, salt and pepper to taste, and sugar.
6. Stir in the olive oil and blend well.
7. Add the dressing to the pasta mixture and stir to combine.
8. Serve immediately or chill until ready to serve.

rotini pasta, olives, red and, garbanzo beans, hard salami, red onion, parmesan cheese, parsley, red wine vinegar, mixed italian herbs, salt, sugar, extravirgin olive oil

Taken from www.food.com/recipe/antipasto-pasta-salad-from-good-cheap-eats-523132 (may not work)