2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil

1  box (16-ounce) whole-wheat rotini pasta
2 quarts water
1 teaspoon instant tea
1 teaspoon salt
2  pickling cucumbers, cubed
1 cup tomato relish
6 ounces Provolone cheese, cut into small cubes
2/3 cup sliced black olives
4 ounces hard salami, cut into thin strips
1/2 cup Parmesan cheese

In a shaker, combine the olive oil, cider vinegar, and remaining ingredients. Shake well until combined.

In a large pot cook the pasta in the water and tea with salt until tender.

Drain, rinse, and toss with dressing. Add the cucumbers and tomato relish, and toss. Add the Provolone, olives, salami, and Parmesan. Chill before serving.