Italian Pasta Salad

4 qt. water
1 tbsp. salt
1 1/2 tsp. olive oil
1 lb. tricolor spiral pasta

1. Bring water, salt and oil to a boil. Add pasta and cook until just al dente, about 9 min.

2 tbsp. garlic, minced
1/2 tsp. salt
2 tsp. balsamic vinegar
1 tbsp. Italian herb mix
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 c. + 2 tbsp. olive oil

2. In a large bowl, mash garlic and salt. Add balsamic vinegar, Italian herb mix, black pepper, and crushed red pepper; whisk to blend. Gradually whisk in the olive oil.
3. Toss cooked cooled pasta with vinaigrette.

1 c. provolone cheese, cubed
1 c. salami, sliced
1 c. prosciutto, sliced
1 c. oil-packed sun-dried tomatoes, drained, sliced
2 tbsp. fresh chopped parsley and 2 tbsp. fresh chopped basil OR 2 tsp. pasta sprinkle

Optional ingredients:
2 plum tomatoes, seeded and chopped
Pepperoni
Green bell pepper, diced
Red onion, thinly sliced
Black olives, sliced
1/4 c. Parmesan, grated

4. Toss with remaining ingredients to mix. Refrigerate. Return to room temperature to serve.