Provencal Pasta Salad

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Kosher salt and freshly ground black pepper

1/3 cup olive oil

2 tablespoons red wine vinegar

1 small shallot, minced

8 ounces dried ziti

1 cup jarred artichoke hearts, drained and sliced

1/2 cup sliced fresh basil

1/2 cup jarred roasted red peppers, drained and sliced

1/4 cup pitted Kalamata olives, quartered

2 medium vine-ripe tomatoes, chopped