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7 oz. corkscrew macaroni	1/4 cup grated Parmeson cheese
1 1/2 cups cubed cheese	1/4 cup snipped parsley
6 oz. sliced salami	1/2 cup olive oil
1 cup cauliflower florets, sliced	1/4 cup wine vinegar
1 small zucchini, sliced	2 cloves garlic, minced
1/2 cup chopped sweet pepper	2 tsp dried basil, chopped
1 small onion,sliced	1 tsp dried oregano,crushed
1/2 cup olives, sliced	1/2 tsp pepper
2 medium tomatoes,wedged

For cubed cheese, use provolone or Swiss. Cut salami into strips. Cook pasta according to directions. Drain; rinse with cold water; drain again. For salad: toss together pasta, cubed cheese, salami, cauliflower, zucchini, pepper, onion rings, olives, Parmesan cheese, and parsley. For dressing: in a jar, combine oil, vinegar, garlic, basil, oregano, and pepper. Add salt to taste. Cover and shake well. Pour over salad. Toss to coat. Cover; chill before serving; add tomatoes just before serving; toss gently. Makes 6 main-dish servings.