Rotini Antipasto Salad

• 1 (1 lb.) pkg. rotini (uncooked)
• 1 1/2 c. (6 oz.) cubed Provolone or Mozzarella cheese
• 1/4 lb. salami, cut in thin strips
• 1 (15 oz.) can chickpeas, drained
• 1 (14 oz.) can quartered artichoke hearts, drained
• 2 c. chopped mixed fresh vegetables (carrots, celery, green bell peppers, cauliflower)
• 1/2 c. fresh Italian parsley
• 3 green onions, sliced
• 1/2 (26 oz.) jar Classic DiNapoli tomato and basil or DiSorrento onion and garlic pasta sauce
• 1/2 c. olive oil
• 1/2 c. red wine vinegar
• 1 tsp. Dijon-style mustard
• 1 clove garlic
• 10 pitted ripe olives, sliced

1. Prepare rotini according to package directions; drain.
2. In large bowl, combine rotini and next seven ingredients.
3. In small bowl, whisk together next five ingredients.
4. Pour dressing over pasta mixture; toss to coat.
5. Cover and chill.
6. Just before serving, add olives and toss gently.
7. Refrigerate leftovers. Makes 10 to 12 servings.

rotini, mozzarella cheese, salami, chickpeas, quartered artichoke hearts, vegetables, fresh italian parsley, green onions, tomato, olive oil, red wine vinegar, mustard, clove garlic, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990598 (may not work)