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