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uncooked rotini pasta 2 Tablespoons extra-virgin olive oil 1 cup halved cherry tomatoes 2/3 cup diced green pepper 1/3 cup diced red onion 1/2 cup cubed provolone (1/4-inch cubes) 1 cup cubed hard salami (1/4-inch cubes) 1/2 cup pitted black or Kalamata olives Grated Parmesan cheese, for serving For the dressing: 1/3 cup red wine vinegar 2 teaspoons freshly squeezed lemon juice 2 teaspoons dried oregano 1 1/2 teaspoons minced garlic 1 teaspoon sugar 1/2 cup extra-virgin olive oil Instructions Make the pasta salad: Bring a large pot of salted water to a boil
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Betty made sweet cornbread with a cup of flour and cornmeal, and Mother made buttermilk cornbread with two cups of cornmeal and three tablespoons of flour and no sugar
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