Pasta Salad: Serves 8-10 people

1 pound of bowtie or short noodle pasta

1 chopped red bell pepper

1 chopped yellow bell pepper

1 chopped red onion

1/2 cup kalamata olives

1 pound marinated shrimp (marinated in olive oil, chili pepper, salt and pepper and then sauteed)

2 cloves of minced garlic

2 tbs Italian Parsley

1 cup cubed Provolone cheese

1 tsp oregano

salt and pepper to taste

1/4 cup olive oil

2 tbs balsamic vinegar

Cook pasta in boiling water and cool immediately (add a tbs of olive oil to keep from sticking).

In a large mixing bowl add all ingredients (pasta last) and gently mix with a spatula until blended well.

Refrigerate for an hour and garnish with parsley