Mediterranean Pasta Salad

• 12 lb penne pasta
• 2 tablespoons olive oil
• 1 small red pepper, julienne strips
• 3 ounces pepperoni, cut into julienne strips
• 1 -2 tomatoes, chopped
• 1 cup zucchini, coarsely grated
• 34 lb provolone cheese (cubed, grated or chopped, or white cheddar cheese)
• 14 ounces artichoke hearts, drained and chopped
• 12 cup kalamata olive, pitted
• 12 cup red onion, chopped
• 12 cup parsley, chopped
• 4 -6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 large garlic, minced
• 2 teaspoons dried basil
• 12 teaspoon salt
• 14 teaspoon dried oregano
• black pepper, to taste

1. In a large pot, cook noodles.
2. Rinse under cold water and drain well.
3. Combine pepper, pepperoni, tomato, zucchini, cheese, artichoke hearts, parsley, olives and onion; toss lightly to mix.
4. Vinaigrette: In a food processor, combine all the ingredients, adding peper to taste; mix tohroughly.
5. Pour over salad and toss.
6. Chill for at least 3 hours.
7. Taste and adjust seasoning, if necessary by adding a little more olive oil and baslamic vinegar.

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

Taken from www.food.com/recipe/mediterranean-pasta-salad-424887 (may not work)