Artichoke Pepperoni Pasta

1 lb. spiral pasta (tri-vegetable)

2 jars artichoke hearths, drained (6 oz)

1 small can chopped black olives

½ cup mozzarella cheese

½ cup parmesan cheese

1 to 2 cups chopped pepperoni

1 medium red onion, chopped

2 tsp. minced garlic

½ cup grape tomatoes

1-2 tsp. onion powder

1-2 tsp. garlic powder

pizza seasoning to taste

garlic olive oil to coat and to taste

Cook pasta, and drain, run cold water through pasta for a moment.  Leave in colander to drain.  In large mixing bowl, mix all ingredients except for pizza seasoning and garlic olive oil.  Add pasta to mixture.  Coat with garlic olive oil and pizza seasoning.  Refrigerate over night if possible.