Ziti with Roasted Peppers, Green Olives, and Salami

Ziti with Roasted Peppers, Green Olives, and Salami
6 to 8 servings

1 Jar roasted red peppers, in strips
1 green pepper, roasted and skinned, in strips

2 garlic cloves
1 small shallot, halved
1 cup pitted green olives in brine, drained
1 cup fresh Italian parsley leaves
5-6 tablespoons extra-virgin olive oil
3 tablespoons fresh oregano leaves
1 pound ziti
10 ounces salami, cut into matchsticks
1 Pint grape/cherry tomato
Parmesan cheese

Process garlic and shallot through processor feed tube and chop coarsely.
Add olives, parsley, olive oil, and oregano and chop finely. Season to
taste with salt and pepper. Basically this is olive pesto/tapenade.
Cook pasta, and return pasta to pot; stir in peppers, tomatoes, and olive
mixture. Add salami and cheese; toss to combine. Serve warm or room temp.