• 1 pkg. (16 oz.) rotelle pasta, cooked, drained
• 12 slices Hard Salami, chopped
• 1/4 lb. Swiss Cheese or Cheddar Cheese, cubed
• 1/2 cup sliced pitted ripe olives
• 1 medium red pepper, cut into thin strips
• 2 small zucchini, sliced (about 1-1/2 cups)
• 1/3 cup Dijon Mustard
• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1 tsp. dried basil leaves
• 1/4 tsp. cracked black pepper
• 1 clove garlic, crushed
  
  

Direction

MIX pasta, salami, cheese, olives, red peppers and zucchini in large bowl.

BEAT remaining ingredients with wire whisk until well blended. Pour over pasta mixture; toss to coat. Cover.

REFRIGERATE several hours or until chilled, stirring occasionally.