Mediterranean Pasta Salad With Prawns

• 12 lb penne pasta, cooked
• 2 tablespoons olive oil
• 1 small red pepper, cut into strips
• 3 ounces pepperoni, chopped
• 2 tomatoes, seeded and coarsely chopped
• 1 cup zucchini, coarsely grated
• 14 cup sun-dried tomato, rinsed and coarsely chopped
• 34 cup provolone cheese (or white cheddar, cubed or grated)
• 12 cup parsley, chopped
• 12 cup black olives (good quality)
• 8 ounces artichoke hearts, rinsed and chopped
• 12 cup red onion, chopped
• 8 -12 ounces prawns, cooked
• 6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 large garlic, minced
• 2 teaspoons basil
• 12 teaspoon salt
• 14 teaspoon oregano
• pepper

1. In a large pot, cook the penne pasta, until al dente.
2. Drain and cool.
3. In a large pot, combine the rest of the vegetables and the vinaigrette.
4. Chill for at least 2 hours or up to 24 hours.
5. Just before serving, check seasoning and if dry, add a bit more olive oil and balsamic vinaigrette.

penne pasta, olive oil, red pepper, pepperoni, tomatoes, zucchini, tomato, provolone cheese, parsley, black olives, hearts, red onion, prawns, olive oil, balsamic vinegar, garlic, basil, salt, oregano, pepper

Taken from www.food.com/recipe/mediterranean-pasta-salad-with-prawns-419650 (may not work)