Pasta Salad

Ingridients:
1 box whold wheat rotini pasta
1/2 cup olive oil
1/2 cup red wine vinegar
1 tbls mayo
1 tbls grated parmesan cheese
1 tsp basil
1 tsp oregano
1 tsp garlic powder
Salt and Pepper
1/2 cup salami
1/2 cup pepperoni
1 container feta cheese
1 can sliced olives
1 red bell pepper
handfull of cherry tomatoes
peppercini's



In a large pot, fill with water and bring to a boil.  Add some salt and pasta, cook for 9-10 minutes.  Drain and run under cold water to stop the cooking process.

In a large bowl, whisk together the vinegar, a splash of some of the peppercini liquid, basil, oregano, garlic, salt, pepper, and parmesan cheese.  Slowly drizzle in the olive oil while continuing to whisk.

Dice up the salami, pepperoni, and bell pepper.  Cut the tomatoes in half and slice the peppercini's. 

Combine all ingridients in large bowl, mixing to incorporate vinegar/oil mixture over all the pasta.

Cover and refridgerate for at least an hour.  Taste, and add salt if needed.