Antipasto Salad(From The Simply Italian Recipe Book)

• 6 c. (16 oz.) Ronzini rotini or rotelle, uncooked
• 3/4 c. Progresso olive oil
• 1/2 c. Progresso red or white wine vinegar
• 1/4 c. sugar
• 1 Tbsp. dried oregano leaves
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 (15 or 19 oz.) can Progresso chickpeas, drained and rinsed
• 2 c. chopped green pepper
• 2 c. chopped fresh tomato
• 1 1/2 c. chopped onion
• 3/4 c. (about 4 oz.) cubed Provolone cheese
• 1/4 to 1/2 lb. thinly sliced hard salami, cut into 1/2-inch strips or pepperoni
• 1/2 c. sliced pitted ripe olives
• 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 a small bowl, whisk together the oil, vinegar, sugar and seasonings.
4. In a large bowl, combine pasta, dressing and remaining ingredients.
5. Cover and refrigerate.
6. Makes 12 servings.

ronzini rotini, progresso olive oil, progresso red, sugar, oregano, salt, ground black pepper, progresso chickpeas, green pepper, tomato, onion, provolone cheese, hard salami, olives, anchovy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897134 (may not work)