¾ lb. bowtie or wagon wheel pasta
1 ½ cups cherry tomatoes, grape tomatoes, or sliced Roma tomatoes
½ lb. each mozzarella cheese and cheddar cheese, chunked
1 can black olives, halved
8 oz. sliced pepperoni, cut into quarters
½ cup vegetable oil
½ cup lemon juice
2 teaspoons salt
2 teaspoons dried basil or 2 tablespoons fresh basil, chopped
½ teaspoon black pepper
½ teaspoon crushed red pepper or cayenne pepper
2 cloves garlic, minced

Cook pasta according to package directions, drain, rinse to cool and drain again.
Place pasta in a bowl and add tomatoes, cheeses, olives and pepperoni.
Combine the remaining ingredients and add to the pasta mixture.
Toss to blend. Chill.

Serves 8-10

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