Easy Antipasto Pasta Salad - cooking recipe

Ingredients

16 ounces tri-color spiral pasta
1 large green pepper, finely chopped
1 (6 ounce) can large black olives, drained
15 grape tomatoes, sliced
1 (3 1/2 ounce) package sliced pepperoni
1 (7 ounce) package mozzarella cheese, cubed
2 tablespoons capers
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
freshly cracked pepper, to taste
creamy Italian dressing or creamy caesar salad dressing

Preparation

Cook the pasta in lightly salted water following directions on package. Drain the pasta and rinse it with cold water until completely cool.
Combine Green Pepper, Black Olives, Tomato, Pepperoni, Mozzarella, Capers and Artichoke Hearts in a large bowl. Stir in the pasta.
Top the salad with desired amount of dressing and cracked pepper, then refrigerate at least 30 minutes before serving so flavors can blend.
Enjoy!