Pepperoni Pizza Creamy Pasta Salad



1 pound bowtie pasta shapes, cooked and rinsed under cold water
1 pint cherry tomatoes, halved
1 small yellow pepper, chopped
5 ounces mini pepperoni slices (or regular pepperoni, chopped)
8 ounces mozzarella cheese, chopped

For the Dressing:
½ cup water
¼ cup oil
¼ cup sour cream
¼ cup tomato paste
¼ cup finely grated parmesan
2 tablespoons red wine vinegar
½ to 1 teaspoon salt, depending on how salty your parmesan is
½ teaspoon garlic powder
1 teaspoon dried oregano
Black pepper, to taste

To Finish:
Fresh basil and oregano for garnish, optional