Party Size Vegetarian Antipasto Pasta Salad

The summer months include many chances to get together with friends and family. If you are looking for a monster size vegetarian pasta salad recipe that has everything but the kitchen sink thrown in - here is the recipe for you.

Ingredients:

2 boxes of Cellentani pasta cooked, drained, and cooled. 
1 7.5 oz jar of Reese Brand Grilled Artichoke Hearts chopped (do not drain)
12 oz Dell'Alpe Marinated Roasted Red Peppers (do not drain)
1 cup Bella San Luci julienned sun dried tomatoes
8 oz Bel Gioioso pearl size fresh mozzarella (drained)
8 oz of smoked mozzarella cubed. 
1 cup of marinated mushrooms
2 cups of sliced Israeli cucumbers
2 cups of diced fresh tomato
1 cup shredded carrots
1/4 cup green olives
1/4 cup black olives 
1 large fresh green pepper diced
1 medium onion diced
2 Tbs Penzey's Italian Seasoning Base
1/2 cup Red Wine Vinegar
1/3 cup olive oil
1/2 cup fresh parsley
6 medium size basil leaves julienned
1 TBS oregano
salt & pepper to taste

Directions:
Once your pasta is cooked and cooled - set it aside. Start chopping and mixing remaining ingredients and add everything together in a large bowl. The liquid from the artichokes and peppers will help to make the "sauce".  I used a 32 cup Tupperware plastic bowl. Once veggies are all in and seasoned to taste - mix in your pasta and serve.