Anna's Italian Antipasta Salad

Anna's Italian Antipasta Salad

3 medium sized bell peppers diced (one yellow -- one red, one green)
1 medium zucchini (diced)
1 medium yellow summer squash (diced)
1/2 cup grape or cherry red tomatoes (halved) -- (1/2 to 3/4)
1 tablespoon capers (can substitute diced red onion to taste)
8 oz. baby corn
1 cup pitted Kalamata olives
1 cup broccoli (diced)
8 oz Italian style salami (diced) -- (8 to 10)
2 oz. fresh mozzarella balls (diced) -- (2 to 4)
6 oz. marinated artichoke hearts (include oil)
6 oz. marinated small mushrooms (include oil)
6 leaves fresh basil (thinly sliced) -- (6 to 8)
1 tablespoon aged Italian balsamic vinegar
1 tablespoon olive oil (as needed)
salt and pepper to taste
2 cloves fresh garlic (diced) -- (2 to 3)

Prepare all ingredients and mix in a large, colorful bowl.
Let stand 3-4 hours or refrigerate overnight to allow flavors to blend.
Add a colorful cheese tortellini and this becomes a great pasta salad for your family picnic!