Pasta Salad con Salami

1/2 cup olive oil
1/2 cup canola oil
1 cup white wine vinegar
1 tsp garlic (pressed)
lots of black pepper
1/3 lb fresh egg rotini, 1/3 lb fresh spinach rotini, 1/3 lb fresh red pepper rotini OR 2/3 lb dried tricolor pasta
1/3 lb kabonossi or salami, sliced 1/4 inch strips
1 green bell pepper, cut into 1/4 inch wide strips no longer than 2 inches long
1/2 red bell pepper, cut into 1/4 inch wide strips no longer than 2 inches long
2 cups pitted black olives, quartered
1 cup sliced green onion
2/3 cup grated parmesan cheese
2/3 cup grated romano cheese
1/2 cup Italian parsley, finely chopped

Cook pasta.
Meanwhile, whisk together oils, vinegar, garlic and pepper. Reserve.
Drain pasta and immediately toss with dressing.
When cool, add salami, peppers, olives, onion, cheeses and parsley.
Toss until all ingredients are coated well. Serve at room temperature.

Source of recipe: Mean Chef