Antipasto Pasta Salad

Ingredients

• 0.5 cup olives black sliced
• 0.3 cup grey poupon harvest coarse ground mustard 
• 1 tsp basil leaves dried
• 1 clove garlic crushed
• 0.5 cup oil 
• 0.3 tsp cracked pepper black
• 1  bell pepper red cut into thin strips
• 1 lb rotini pasta cooked drained
• 12 slices oscar mayer salami hard chopped
• 0.3 lb swiss cheese cubed kraft
• 0.3 cup citrus champagne vinegar 
• 2 small zucchini sliced

Equipment

• bowl
• whisk

Directions

1. Combine pasta, salami, cheese, olives, red peppers and zucchini in large bowl.
2. Beat remaining ingredients with wire whisk until well blended.
3. Add to pasta mixture; toss to coat. Cover.
4. Refrigerate several hours or until chilled, stirring occasionally.