Easy Antipasto Pasta Salad

• 16 ounces tri-color spiral pasta
• 1 large green pepper, finely chopped
• 1 (6 ounce) can large black olives, drained
• 15 grape tomatoes, sliced
• 1 (3 1/2 ounce) package sliced pepperoni
• 1 (7 ounce) package mozzarella cheese, cubed
• 2 tablespoons capers
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
• freshly cracked pepper, to taste
• creamy Italian dressing or creamy caesar salad dressing

1. Cook the pasta in lightly salted water following directions on package. Drain the pasta and rinse it with cold water until completely cool.
2. Combine Green Pepper, Black Olives, Tomato, Pepperoni, Mozzarella, Capers and Artichoke Hearts in a large bowl. Stir in the pasta.
3. Top the salad with desired amount of dressing and cracked pepper, then refrigerate at least 30 minutes before serving so flavors can blend.
4. Enjoy!

pasta, green pepper, black olives, grape tomatoes, pepperoni, mozzarella cheese, capers, hearts, freshly cracked pepper, italian dressing

Taken from www.food.com/recipe/easy-antipasto-pasta-salad-377220 (may not work)