Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** SALAD ***
  3             ounces  rotini or cavatelli
  1                cup  cubed provolone cheese
  2             ounces  fully cooked ham -- bite-size strips
  2             ounces  hard salami -- chopped
  1              small  red onion -- halved then sliced
     1/2           cup  pepperoncini -- sliced
  2               cups  shredded iceberg or romaine lettuce
  1              large  tomato -- coarsely chopped
                        or
  1                cup  cherry tomatoes -- halved
                        *** DRESSING ***
  3        tablespoons  olive oil or salad oil
  3        tablespoons  balsamic vinegar
  1         tablespoon  snipped fresh oregano
                        or
     1/2      teaspoon  dried oregano -- crushed
  2              small  clov  garlic -- minced
     1/4      teaspoon  dry mustard
     1/8      teaspoon  coarsely ground black pepper

Preparation:

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes, or till pasta is al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water and drain again thoroughly. In a large bowl toss together cooked pasta, provolone cheese, ham, salami, onion, and pepperoncini or pepper rings. Add lettuce and tomato; gently toss to mix. In a screw-top jar combine olive oil or salad oil, vinegar, oregano, garlic, dry mustard, and pepper. Cover; shake well. Pour over pasta mixture; toss to coat all ingredients with dressing and serve. Preparation Time: 35 minutes Makes 4 main-dish servings

Nutritional Information:

32 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium