• 1 (16-ounce) package rotelle pasta, cooked and drained
• 1/4 pound salami, cubed
• 1/4 pound Swiss or Cheddar cheese, cubed
• 1/2 cup sliced pitted ripe olives
• 1 medium red bell pepper, cut into thin strips
• 2 small zucchini, sliced (about 1 1/2 cups)
• 1/2 Cup Dijon Mustard
• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1 teaspoon dried basil leaves
• 1/4 teaspoon cracked black peppercorns
• 1 clove garlic, crushed

Mix pasta, salami, cheese, olives, red pepper and zucchini in large bowl. Beat mustard, oil, vinegar, basil, pepper and garlic in small bowl, with wire whisk, until smooth and well blended. Pour dressing over pasta mixture, tossing to coat well; cover. Refrigerate 2 hours or overnight to blend flavors, stirring occasionally.