Italian Antipasto Pasta Salad

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1 pound pasta

1/2 cup olive oil

1/4 cup red wine vinegar

zest 1 of lemon

1/3 cup grated parmesan cheese

salt and pepper

1/2 teaspoon red pepper flakes

1 (14 ounce) can artichoke hearts; drained

1/2 cup sun-dried tomatoes; sliced

1/2 cup roasted red peppers; chopped

1/2 cup green olives

1/2 cup black olives

1/4 pound thinly sliced pepperoni

8 ounces fresh mozzarella balls

1/4 cup pine nuts

1 cup fresh basil leaves; sliced

1. Cook the pasta and drain. Add back to the pot.

2. In a shaker, add the olive oil, vinegar, lemon zest, parmesan, salt, pepper, and red pepper flakes.

3. In a large bowl add the pasta, artichokes, sun-dried tomatoes, peppers, olives, pepperoni, mozzarella, pine nuts, and basil.

4. Pour the dressing over top and toss to combine.

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