Winter Pasta Salad

Ingredients:
12 oz. tri-color pasta
1 red pepper, cut into matchsticks
1 yellow pepper, cut into matchsticks
1/2 pint cherry tomatoes, halved or quartered depending on size
1/2 c. oil-packed sun-dried tomatoes, chopped and drained
1/3 lb. salami, cut into matchsticks
1/2 lb. pepperoni, cut into matchsticks
1/2 c. Parmesan cheese, grated
1/4 c. fresh basil, shredded
1 pkg feta cheese
1 can artichoke hearts

Dressing:
1 c. olive oil
1/3 c. balsamic vinegar
2 tbsp. Dijon mustard
1/2 tsp. oregano
Apple Cider Vinegar
Lime and Lemon Juice
Sugar
Seasoning, Salt, and pepper to taste

Preparation
Cook pasta until al dente, rinse with cold water, and drain again. Thoroughly blend together the dressing ingredients, either by hand or in a blender or food processor. In a large bowl, toss together the salad ingredients and the dressing. Refrigerate at least 1 hour. Just before serving, toss again and adjust seasonings if necessary.