Antipasto Salad

• 6 c. (16 oz.) rotelle (or small shells)
• 3/4 c. olive oil
• 1/2 c. red/white vinegar
• 1/4 c. sugar
• 1 Tbsp. dried oregano leaves
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 c. (15 to 19 oz.) chickpeas, drained and rinsed
• 1/2 c. sliced pitted ripe olives
• 2 c. chopped green peppers
• 2 c. chopped fresh tomatoes
• 1 1/2 c. chopped onion
• 3/4 c. (4 oz.) cubed Provolone cheese
• 1/4 to 1/2 lb. thinly sliced hard salami, cut into 1/2-inch slices or pepperoni
• 1 can (2 oz.) anchovy fillets, drained and chopped (optional)

1. Cook pasta according to package direction.
2. Drain well; rinse with cold water to cool quickly; drain well.
3. In small bowl, whisk together oil, vinegar, sugar and seasoning.
4. In large bowl, combine pasta, dressing and remaining ingredients.
5. Cover; refrigerate.
6. Makes 12 servings.

rotelle, olive oil, redwhite vinegar, sugar, oregano, salt, ground black pepper, chickpeas, olives, green peppers, tomatoes, onion, provolone cheese, hard salami, anchovy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499133 (may not work)