Recipe(tried): Antipasto Salad

This recipe comes from the Simply Italian Recipe Book. It is my family's favorite and
it is so versatile, you can add what you like or delete what you don't and it will still
be good!

Antipasto Salad

6 cups (16 oz) uncooked Rotini or Rotelle
3/4 cup olive oil
1/2 red or white wine vinegar I use red
1/4 cup sugar
1 Tbsp. dried oregano leaves
1 tsp. salt
1/2 tsp. black perpper
1 can (15 or 19 oz) chick peas/garbanzo beans
2 cups chopped green pepper
2 cups chopped fresh tomato
1 1/2 cups chopped onion--I use red/purple
3/4 cup ( about 4-5 oz.) cubed Provolone cheese
1/4-1/2 lb. thinly sliced hard salame, cut into 1/2" strips or pepperoni
1/2 cup pitted ripe olives
1 can (20 oz) anchovy fillets drained and chopped, if desired. I don't use them.

Cook pasta according to pkg. directions, drain and rinse with cold water to cool quickly; drain well.
In small bowl, whisk together oil, vinegar, sugar and seasonings.
In large bowl, combine pasta, dressing and remaining ingredients. Cover,
refrigerate. Serves 12.

I like to add ham and turkey to mine also.