Antipasto Pasta Salad

• 6 scallions, sliced
• 1/2 c. red wine vinegar
• salt and pepper
• 1/2 c. olive oil
• 1/3 c. chopped parsley
• 3/4 lb. ruffled or other pasta
• 1/3 lb. Genoa salami
• 1/3 lb. Provolone or Mozzarella cheese
• 1/2 c. black olives
• 1 (16 oz.) jar marinated Italian vegetables
• 1/2 c. chopped fresh basil (optional)

1. Slice scallions and combine with vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a jar; shake and let stand 5 minutes. Add olive oil and parsley; shake to combine.
2. Cook pasta in boiling salted water until just done.
3. Drain and rinse with cold water.
4. Cut salami into slices 1/4-inch thick, then into 1/4-inch strips, about 1 1/2 inches long.
5. Cut cheese to the same size. Drain, pit and halve olives.
6. Drain marinated vegetables.
7. Toss pasta, salami, cheese, olives, vegetables and basil with dressing.

scallions, red wine vinegar, salt, olive oil, parsley, pasta, salami, provolone, black olives, italian vegetables, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937955 (may not work)