Antipasto Rotini Pasta Salad

• 1 lb tri-color rotini pasta, cooked and drained
• 1 (3 inch) piece salami, diced
• 1 whole pepperoni, diced
• 1 (3 inch) piece provolone cheese or (3 inch) piece monterey jack cheese, diced
• 1 green pepper, washed and diced
• 2 -3 tomatoes, washed and diced
• mushroom (optional)
• artichoke (optional)
• olive (optional)
• Dressing
• 3/4 cup canola oil or 3/4 cup vegetable oil
• 1/2 cup white vinegar
• 1 tablespoon oregano
• 1 tablespoon salt
• 1 teaspoon pepper

1. In a large salad bowl, put together all the above salad ingredients.
2. Make the salad dressing at least 2 hours (preferably the night before).
3. Mix all the ingredients together and let them"set".
4. This makes more dressing than you need so put only what you need on the salad and toss thoroughly.

tricolor rotini pasta, salami, pepperoni, provolone cheese, green pepper, tomatoes, mushroom, olive, dressing, canola oil, white vinegar, oregano, salt, pepper

Taken from www.food.com/recipe/antipasto-rotini-pasta-salad-23163 (may not work)