antipasto penne pasta

Ingredients

• 8 ounces fresh mozarella cheese - cut into bite size peices
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1- 16 ounces box of penne style pasta
• 1/4 cup red wine vinegar
• 2 tablespoons light olive oil
• 2 cloves - garlic - minced fine
• 1/4 teaspoon black pepper
• 1 small jar large green olives - drained
• 1 can jumbo black olives - drained
• 2 jars marinated artichoke hearts
• 1 jar roasted red peppers - cut in strips
• 1 - red onion - small cut in thin wedges
• 1/2 pound stick pepperoni - cut in bite size peices