Pasta Salad

• 6 c. spiral pasta (uncooked)
• 3/4 c. olive oil
• 1/2 c. red wine vinegar
• 1/4 c. sugar
• 1 Tbsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 (15 oz.) can chickpeas, rinsed and drained
• 2 c. chopped green pepper
• 2 c. chopped, seeded tomato
• 1 c. chopped red onion
• 3/4 c. cubed Provolone cheese
• 1/4 lb. thinly sliced hard salami
• 1 c. chopped zucchini (summer squash)
• 1/2 c. grated carrot
• 1/2 c. sliced black olives

1. Cook pasta according to package directions.
2. Rinse in cold water; drain well.
3. In a small bowl, whisk together olive oil, vinegar, sugar and seasonings.
4. In a large bowl, combine pasta, dressing and remaining ingredients.
5. Cover and refrigerate. Serves 12.

spiral pasta, olive oil, red wine vinegar, sugar, oregano, salt, ground black pepper, chickpeas, green pepper, tomato, red onion, provolone cheese, zucchini, grated carrot, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581967 (may not work)