Madan's Pasta Salad

1 Lb tri-colored pasta 2 Large tomatoes, cored and coarsely chopped, no seeds 2 Jars (6 oz) marinated artichokes, chopped 1 Green pepper, chopped 3/4 Cup red onion, chopped 2 Oz pepperoni, thinly sliced (optional) 1 Can (6 oz) small pitted ripe olives 6 Tbsp olive oil 2 Tbsp wine vinegar 2 Cloves of garlic, finely chopped 1/4 Cup parsley, finely chopped 2 Tsp salt 2 Tsp basil 1 Tsp oregano 1/2 Tsp pepper

Cook pasta according to package directions. Drain. Rinse under cold water until cool. Drain again. Combine pasta, tomatoes, artichokes, green pepper, onion, pepperoni, and olives. Mix well. In a small bowl, combine oil, vinegar, garlic, parsely, salt, basil, oregano, and pepper. Pour over pasta mixture. Toss until well coated. Cover and refrigerate at least 2 hour or overnight. Yield: 20 servings.