Ingredients
2 packages (1 pound each) spiral pasta4 to 5 large tomatoes, chopped3 large onions, chopped2 large green peppers, chopped2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained1 pound thinly sliced Genoa salami, julienned1 pound sliced pepperoni, julienned1/2 pound provolone cheese, cubed1 cup pitted ripe olives, halvedDRESSING:1 cup red wine vinegar1/2 cup sugar2 tablespoons dried oregano2 teaspoons salt1 teaspoon pepper1-1/2 cups olive oil
Preparation
Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients.
For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.
