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| 1 Packung | (7 ounce) tricolor spiral pasta |
| 6 x ca. 30 g | Hard salami, thinly sliced |
| 6 x ca. 30 g | Provolone cheese, cubed |
| 2 1/4 x ca. 30 g | Ripe olives, sliced and drained |
| 1 klein | red onion thinly sliced |
| 1 klein | Zucchini, halved & thinly sliced |
| 1/2 Tasse | green bell pepper chopped |
| 1/2 Tasse | Sweet red bell pepper, chopped |
| 1/4 Tasse | Parsley fresh, minced |
| 1/4 Tasse | parmesan grated |
| 1/2 Tasse | Olive oil or vegetable oil |
| 1/4 Tasse | Cider or red wine vinegar |
| 1 | cloves garlic minced |
| 1 1/2 Teelöffel | mustard ground |
| 1 Teelöffel | basilicum dried |
| 1 Teelöffel | oregano dried |
| 1/4 Teelöffel | salt |
| 1 Prise | pepper |
| 2 mittel | Tomatoes, cut into wedges |
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Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next nine ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
It has lots of fresh and satisfying ingredients topped with a flavorful dressing. It's terrific to serve to company or take to a potluck."
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