Hollie's Pasta Salad

1 red bell pepper chopped
1/2lb. mushrooms, sliced
2 jars marinated artichoke hearts, save the marinade for dressing, cut hearts in ¼’s
1 can black olives, chopped
1/2lb thinly sliced pepperoni or salami
1 zucchini sliced
¾ lb feta or goat cheese crumbled
12 oz. multi-colored ro-tel pasta
8 oz. bow tie pasta
8 oz. penne pasta

Mix all chopped ingredients together, except cheese; cook and drain pasta. Don not rinse. Mix with chopped ingredients. Pour dressing over the top. Mix and top with cheese; mix again. I prefer this served room temperature.

DRESSING:

Reserved artichoke marinade
¾ c. olive oil
1/3 cup wine vinegar
1 clove garlic minced
2 tsp. oregano
2 tsp. basil
½ tsp. ground black pepper
1 tsp. salt
½ tsp. dill weed
½ tsp tarragon
1 T. Dijon mustard
1 T. sugar

Mix and shake well.

If you have left over’s and it needs more flavoring the next day, we like it with blue cheese vinaigrette poured on it.