Pepperoni, Ham and Pasta Salad

INGREDIENTS

500g (1lb) shell pasta cooked al dente, strained and rinsed under cold water to arrest cooking process.

1 cup pitted Kalamata black olives
1 cup green olives
{the best can be obtained fresh from the Deli, but bottled ones will do}
250g (8oz) thinly sliced pepperoni
250g (8oz) ham, cut into 1cm (½”) cubes
1 Spanish (red) onion thinly sliced
250g (8oz) cubed quality mozzarella cheese
½ cup extra virgin olive oil
¾ cup red wine vinegar
FRESH oregano, parsley, basil roughly chopped
Sea salt and freshly ground black pepper

Fresh grated or shaved parmesan cheese for topping

METHOD

Cook pasta, rinse and cool.

In a large bowl place ham, pepperoni, olives, onion and mozzarella cheese.

Mix well with oil and vinegar and stir in pasta.

Add herbs and salt and pepper to taste.

Chill before serving and top with parmesan cheese at the last moment.

This pasta salad makes for a delightful, quick and easy light lunch.