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Antipasto Pasta Salad

Ingredients

• 1/3 cup red wine vinegar
• 1-1/2 teaspoon Dijon-style mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1 teaspoon granulated sugar
• 1/2 cup olive oil
• 2 tablespoons mayo
• salt and pepper to taste

Directions

1. Make 3 cups uncooked pasta as instructed on box in salted water, drain and let cool slightly
2. Mix dressing in a small bowl
3. In a large bowl combine salad ingredients, mix.
4. ½ cup pepperoni, thinly sliced
5. 1/2 cup salami thinly sliced
6. ½ cup prosciutto thinly sliced
7. 1 cup cherry tomatoes, halved
8. ⅓ cup Kalamata olives chopped
9. 1/4 cup fresh flat-leaf parsley and basil finely chopped
10. 1/2 cup roasted red bell pepper coarsely chopped
11. ¼ cup pepperoncini chopped
12. 1/2 cup English cucumber or salad cucumbers; chopped
13. 1/4 cup finely diced red onion
14. 1/3 cup freshly grated Parmesan cheese
15. ½ cup provolone cheese, cubed
16. ½ cup mozzarella pearls
17. This pasta salad is best served with dressing added just before serving. If you are making in advance then keep the dressing seperate until you are ready to eat.