Antipasto Salad

• 6 c. (16 oz.) macaroni (rotini or rotelle, uncooked)
• 3/4 c. olive oil
• 1/2 c. red or white wine vinegar
• 1/4 c. sugar
• 1 Tbsp. dried oregano leaves
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 c. (15 or 19) chickpeas, drained and rinsed
• 2 c. chopped green pepper
• 2 c. chopped fresh tomato
• 1 1/2 c. chopped onion
• 2 c. chopped green pepper
• 3/4 c. cubed Provolone cheese
• 1/4 to 1/2 lb. thinly sliced hard salami or pepperoni, cut into 1/2-inch strips
• 1 (2 oz.) can anchovy fillets, drained and chopped (optional)

1. Cook pasta according to package directions; drain.
2. Rinse with cold water to cool quickly; drain well.
3. In small bowl, whisk together oil, vinegar, sugar and seasonings.
4. In large bowl, combine pasta, dressing and remaining ingredients.
5. Cover; refrigerate for several hours for best flavor.
6. Makes 12 servings.

macaroni, olive oil, red, sugar, oregano, salt, black pepper, chickpeas, green pepper, tomato, onion, green pepper, provolone cheese, pepperoni, anchovy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688082 (may not work)