INGREDIENTS

1 (12-ounce) box tricolor rotini, cooked, drained and cooled
1 cup halved mixed cherry tomatoes
1 (6-ounce) can sliced black olives, drained
½ cup basil leaves, torn
10 ounces provolone cheese, cubed
1 (5-ounce) bag HORMEL® Pepperoni
Salt and pepper, to taste
Red pepper flakes, if desired
Dressing; recipe follows

Dressing:
½ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 tablespoon dried oregano
½ teaspoon kosher salt
¼ teaspoon red pepper