antipasto penne pasta

Ingredients For antipasto penne pasta

• 8 oz

  fresh mozarella cheese - cut into bite size peices
• 2 tsp

  dried oregano
• 1/4 tsp

  crushed red pepper flakes
• 1- 16 oz

  box of penne style pasta
• 1/4 c

  red wine vinegar
• 2 Tbsp

  light olive oil
• 2 cloves

  garlic - minced fine
• 1/4 tsp

  black pepper
• 1 small jar

  large green olives - drained
• 1 can

  jumbo black olives - drained
• 2 jar

  marinated artichoke hearts
• 1 jar

  roasted red peppers - cut in strips
• 1

  red onion - small cut in thin wedges
• 1/2 lb

  stick pepperoni - cut in bite size peices