Antipasto Pasta Salad

• 1 pkg. (1 lb.) rotini pasta, cooked, drained
• 12 slices OSCAR MAYER Hard Salami, chopped
• 1/4 lb. KRAFT Swiss Cheese, cubed
• 1/2 cup sliced black olives
• 1 red pepper, cut into thin strips
• 2 small zucchini, sliced
• 1/3 cup GREY POUPON Harvest Coarse Ground Mustard
• 1/2 cup oil
• 1/4 cup white wine vinegar
• 1 tsp. dried basil leaves
• 1/4 tsp. cracked black pepper
• 1 clove garlic, crushed

1. Combine pasta, salami, cheese, olives, red peppers and zucchini in large bowl.
2. Beat remaining ingredients with wire whisk until well blended.
3. Add to pasta mixture; toss to coat.
4. Cover.
5. Refrigerate several hours or until chilled, stirring occasionally.

rotini pasta, salami, swiss cheese, black olives, red pepper, zucchini, poupon harvest coarse, oil, white wine vinegar, basil, cracked black pepper, clove garlic

Taken from www.kraftrecipes.com/recipes/antipasto-pasta-salad-53593.aspx (may not work)