Parmesan Pepperoni Pasta Salad

Make ahead and chill til later. Thank you Red Couch Recipes

16 to 20 ounces of Mostaccioli or Penne Pasta
1 (6 ounce) package of pepperoni, sliced in medium-sized pieces 
2 cups frshredded Parmesan cheese -- 
1 can black olives, sliced
8 green onions, sliced into small pieces
1  can (7-1/2 ounce) artichokes, drained and cut into small pieces
1 tomato, sliced into small pieces
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup creamy Caesar dressing -- I used Ken's SteakHouse; there is also a light version.
1/2 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
Fresh herbs to garnish -- I used rosemary.

• Place pasta in large cooking pot with 5 to 6 quarts of cold water.  
• Bring water to a boil and then salt water to season pasta.  
• Cook for 8 to 12 minutes until al dente.  
• Take pot off stove and rinse pasta in a colander until cool.  
• Add pepperoni, Parmesan cheese, olives, onions, artichokes, tomato, garlic, and oregano.  
• Then add creamy Caesar dressing and add salt and pepper to taste.  
• Garnish with fresh herbs.