| 1 box | BARILLA Fiori |
| 1 cup | extra virgin olive oil |
| 1/2 cup | red wine vinegar |
| 1 tablespoon | fresh basil, chopped |
| 1 tablespoon | fresh oregano, chopped |
| 1 clove | garlic, minced |
| 1/2 teaspoon | freshly ground black pepper |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | crushed red pepper flakes (optional) |
| 1/2 cup | pitted black olives, sliced |
| 1/4 pound (4 ounces) | pepperoni, cut into strips |
| 1/4 pound (4 ounces) | salami cut into strips |
| 1/4 pound (4 ounces) | provolone cheese, cut into strips |
| 1 cup | green pepper, cut into thin strips |
| 1 cup | red pepper, cut into thin strips |
| 1/4 cup | green onions |
| 1 can (19 ounce) | garbanzo beans, drained |
BRING a large pot of water to a boil.
BLEND together olive oil, vinegar, basil, oregano, garlic, black pepper, salt and red pepper flakes in a mixing bowl with a wire whisk to prepare dressing.
COOK Fiori according to package directions; drain.
COMBINE remaining ingredients, dressing and pasta; toss well. Refrigerate until ready to serve.
May be prepared day ahead.