Antipasto pasta salad

Pasta Salad (About 8 servings)
-1 lb. pasta
-1/2 pint small, sweet tomatoes (Cherry or Grape)
-1/2 cup black olives, sliced
-1/2 bell pepper, julienned or diced
-1/4 oz. (about 1/2 cup sliced) sliced pepperoni, cut into ribbons
-1/2 cup shredded Pecorino Romano or Parmesan cheese
-1/2 cup fresh mozzarella pearls

-Juice of 1 lemon
-1/2 cup to 3/4 cup extra virgin olive oil (amount will vary based on amount of juice gleaned from the lemon, and your desired level of acidity. Do a taste test before adding it to the pasta!)
-3 cloves garlic, minced
-1/2 cup basil, finely chopped

1. Cook pasta according to instructions on the box. Set to the side and allow pasta to cool to room temperature.
2. In the bottom of your serving bowl, whisk together your dressing ingredients.
3. Add the rest of your pasta salad ingredients to the bowl and toss in the dressing.
4. Cover with plastic wrap and place in the fridge to chill, at least 20 minutes, to overnight.

**Feel free to experiment with other meats and veggies -- salami, marinated artichoke hearts, broccoli florets, chopped cucumbers, whatever you like!