Recipe(tried): Antipasta Salad

Here's my most requested dish and since it's a cold salad, you should have no problems transporting it - throw it in a big tupperware container and in a cooler and off you go!

Antipasta Salad

1 lb. cooked and cooled pasta (I used twist trio)
1/2 lb. cubed provolone
1/2 lb. cubed hard salami
1/2 lb. sliced pepperoni
1 can black pitted olives
1 jar green olives
3 tomatoes, chopped into bite size pieces
1 small diced onion

Dressing:

3/4-1 tsp. salt
1 tsp. basil
1 tsp. pepper
1 tsp. oregano
3/4 c. olive oil
1/2 c. red wine vinegar (I used balsamic)

Mix together all salad ingredients. Pour on dressing, toss and marinate several hours - I prefer overnight. I also usually drizzle on some more vinegar before serving to moisten it up again after refrigerating.