~ italian rigatoni salad ~

Ingredients

• NOTE: THE PASTA WILL ABSORB MOST OF THE DRESSING AS IT CHILLS, SO IF YOU LIKE A SOUPIER SALAD, YOU MIGHT WANT TO DOUBLE THE DRESSING OR MAKE 1/2 MORE THE DRESSING RECIPE
• 2 ounces each, salami & pepperoni, cut into strips
• 2 cups small rigatoni cooked al dente, drained and rinsed
• 1 teaspoon jarred minced garlic
• 1/2 cup sweet red bell pepper
• 8 ounces artichoke hearts, drained and chopped
• 1/2 cup whole black olives, cut in half
• 3 tablespoons minced red onion
• 1 small carrot, sliced, thin
• 1 - roma tomato, seeded and diced
• 4 - 6 ounces block, mozzarella cheese, cubed
• DRESSING
• 1/4 cup oil
• 2 tablespoons red wine vinegar
• 2 teaspoons salad supreme seasoning
• 1 teaspoon sugar
• 1/2 teaspoon each - dried oregano, salt & dried basil
• 3/4 teaspoon dry mustard