12 ounces tri-colored rotini pasta
2 medium carrots, sliced
2 small chopped red bell peppers
3/4 cup diced deli salami
3/4 cup diced provolone cheese
3/4 cup Italian salad dressing
1/2 cup Dijon mustard

Cook pasta in boiling, lightly salted water for 4 minutes. Add carrots and peppers and return to boil. Cook 4-5 minutes longer till pasta is al dente and vegetables are crisp-tender. Drain and rinse with cold water. Drain again and transfer to large bowl. Add salami and cheese and toss gently. Whisk together dressing and mustard. Reserve 1/4 cup dressing, cover and refrigerate till serving time. Pour remaining dressing over pasta mixture and toss gently to coat. Cover and refrigerate 2 hours or overnight before serving. Before serving, toss mixture with reserved dressing.