Pasta Salad:

• 1-pound cavatappi pasta (or cellentani), rotini or bow-tie
• 8-ounce block provolone or mozzarella, cubed
• 4 ounces salami, chopped
• 2-3 cups chopped raw vegetables (bell pepper, cherry tomatoes, spinach, zucchini)
• 1/2 cup olives or chopped jarred marinated artichokes, drained (optional)
• 1/2 cup curly or flat-leaf Italian parsley, roughly chopped

Italian Dressing:

• 1/3 cup red wine vinegar or balsamic and white wine vinegar
• 3 tablespoons freshly grated Parmesan cheese
• 2 cloves garlic, peeled and minced
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon Italian seasoning
• 3/4 teaspoon coarse salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup olive oil