7 ounces tricolor spiral pasta

6 ounces hard salami -- thinly sliced

6 ounces provolone cheese -- cubed

2 1/4 ounces ripe olives -- sliced and drained

1 small red onion -- thinly sliced

1 small zucchini, halved & thinly sliced

1/2 cup green bell pepper -- chopped

1/2 cup sweet red bell pepper -- chopped

1/4 cup fresh parsley -- minced

1/4 cup Parmesan cheese -- grated

1/2 cup olive or vegetable oil

1/4 cup cider or red wine vinegar

1 clove garlic -- minced

1 1/2 teaspoons ground mustard

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

dash pepper 2 medium tomatoes -- cut into wedges

Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next nine ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.