Antipasto Salad

1 pound bow-tie pasta, cooked, drained, and cooled

3 cups torn romaine lettuce

½ cup celery, thinly sliced

½ cup red onion, thinly sliced

2 oz hard salami, cut into ¼ inch wide strips

1 oz provolone cheese cut into ½ inch wide strips

¼ cup black olives, minced in blender

Dressing

¼ cup olive oil

3 Tbsp red wine vinegar

1 ½ tsp salt

Mixed all ingredients together except for dressing.  In a small bowl whisk together dressing ingredients.  Pour over pasta salad and toss to coat.  Serve room temperature.