Antipasto Salad

2 pkgs (1 lb each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
2 cans (15 oz each) garbanzo beans, rinsed and drained
3 cups chopped onions
1 lb thinly sliced Genoa salami, julienned
1 lb sliced pepperoni, julienned
1/2 lb provolone cheese, cubed
1 cup pitted ripe olives, halved
1 1/2 cups olive oil
1 cup red wine vinegar
1/2 cup sugar
2 Tbsp dried oregano
2 tsp salt
1 tsp pepper

Cook pasta according to package directions.  Drain and rinse in cold water.  In large bowls, combine the pasta, green peppers, tomatoes, beans, onions, salami, pepperoni, cheese, and olives.

In a bowl, whisk the oil, vinegar, sugar, oregano, salt, and pepper.  Pour over pasta salad and toss to coat.  Cover and refrigerate for 4 hours or overnight.