Italian Antipasto Pasta Salad

• FOR THE SALAD:
• 1 pound Multicolored Spiral Pasta
• 1 can Pitted Black Olives, Drained, 14 Oz Can
• 1 can Quartered Artichoke Hearts, Drained, 14 Oz Can
• 1 cup Grape Tomatoes, Halved
• 1 cup Pepperoni Minis (or Chopped Pepperoni)
• 8 ounces, weight Mozzarella, Cubed
• 2 stalks Celery, Thinly Sliced
• FOR THE DRESSING:
• 1/2 cups Mayonnaise
• 1/4 cups Extra Virgin Olive Oil
• 1/4 cups White Distilled Vinegar
• 1/3 cups Parmesan, Freshly Grated
• 1 teaspoon Dried Basil
• 1-1/2 teaspoon Dried Oregano
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Pepper
• 1/4 teaspoons Red Pepper Flakes

1. Cook pasta according to package directions. While pasta is cooking, whisk together dressing ingredients in a small bowl and set aside.
2. Drain and rinse the pasta with cold water until it's cooled. In a large bowl mix together pasta, olives, artichoke hearts, tomatoes, pepperoni, cheese and celery. Pour dressing over salad a little at a time and toss together. Chill for one hour before serving.
3. *If you can't find quartered artichoke hearts, just buy the whole hearts and quarter them yourself. Also, if you can't find the pepperoni minis, just buy regular pepperoni and either cut slices in half or quarter those as well.

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Taken from tastykitchen.com/recipes/salads/italian-antipasto-pasta-salad/ (may not work)