Antipasto Salad

1 16 oz. pkg. spiral pasta
2 Cups green peppers, chopped
2 Cups tomatoes, seeded and chopped
11/2 Cups onion, chopped
1 15 oz. can garbanzo beans, rinsed and drained
1/2 lb. Genoa, thinly sliced and julienned
1/2 lb. pepperoni, sliced and julienned
1/2 lb. provolone cheese, cubed
1/2 Cup ripe olives, pitted and halved
3/4 Cup olive oil
1/2 Cup red wine vinegar
1/4 Cup sugar
1 Tbsp. dried oregano
1 tsp. salt
1/2 tsp. pepper

Cook pasta according to package directions, drain and rinse in cold water.
In Bean Pot, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
In bowl whisk oil, vinegar, sugar, oregano, salt and pepper.
Pour over pasta mixture in Bean Pot. Toss to coat.
Cover and refrigerate overnight.