3/4 cup extra virgin olive oil
3/4 cup red wine vinegar
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper
Mix together dressing first and set aside until
sugar is dissolved
completely. Cook pasta according to box directions and rinse under
cold water until cool. Slice the sliced pepperoni circles in half
and separate slices. Mix together with pasta and chopped items,
except the provolone cheese. Pour dressing over it all and mix well.
Chill well. Add provolone cheese to salad before serving, otherwise
it gets soggy.