1 box (16oz) tricolor vegetable pasta
small (4oz) can of black olives, halved or sliced
1 cup feta cheese, crumbled
1 cup cherry tomatoes, halved
2 green onions, sliced
3/4 cup sliced pepperoni, thinly cut into strips
1 cup red bell peppers, sliced
salt/pepper to taste
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried basil leaves
1 1/2 tsp dried oregano
1/2 to 1 tsp sugar
1. Whisk together sauce ingredients well in advance. I would store it in the refrigerator while doing the rest to allow the spices to soften.
2. Cook pasta according to instructions, avoid over cooking. Rinse in cold water.
3. Mix all the other ingredients, add sauce and stir well to cover with sauce evenly.
4. Place in refrigerator for 2h-overnight, it really makes a difference. Then serve.
Notes: I usually omit the peppers and only use about 3/4 of the sauce. Make sure the Feta is well crumbled.