Rotini Antipasta Salad

• 1 (1 lb.) pkg. rotini (uncooked)
• 1 1/2 c. 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 vegetables (cauliflower, carrots, celery and green pepper)
• 1/2 c. chopped parsley
• 3 green onions, sliced
• 1/2 c. olive oil
• 1 garlic clove, minced
• 1/2 c. red wine
• 1 tsp. Dijon mustard
• 10 black olives, sliced
• 1/2 (26 oz.) Classico Di Napole tomato and basil or onion and garlic sauce

1. Prepare rotini according to package directions; drain.
2. In large bowl, combine together cheese, salami, chickpeas, artichokes, vegetables, parsley and onions.
3. In small bowl, whisk together 13 ounces Classico sauce, olive oil, vinegar, mustard and garlic clove.
4. Pour dressing over pasta mixture, toss to coat. Cover and chill.
5. Before serving, toss with olives.

rotini, mozzarella cheese, salami, chickpeas, quartered artichoke hearts, mixed vegetables, parsley, green onions, olive oil, garlic, red wine, mustard, black olives, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390319 (may not work)