16 oz Skinner® Trio Italiano®
3/4 cup olive oil
1/2 cup white wine vinegar
1/4 cup sugar
1 Tbsp dried oregano leaves
1 tsp salt
1/2 tsp ground black pepper
2 cups green bell peppers, chopped
2 cups fresh tomatoes, chopped
1 1/2 cups onion, chopped
3/4 cup shredded Provolone cheese
1/4 lb sliced salami, cut into strips
1/4 lb sliced pepperoni
1/2 cup pitted ripe olives, sliced
2 oz anchovy fillets, optional

Cooking Directions:

1.  Prepare pasta according to package direction; drain. Rinse with cold water to cool quickly; drain well.

2.  In small bowl, whisk together oil, vinegar, sugar and seasonings; set aside.

3.  In a large bowl, add remaining ingredients and cooled pasta.

4.  Pour dressing over salad; toss carefully.

5.  Cover; refrigerate overnight to blend flavors.