1/2 cup olive oil
1/3 cup red wine vinegar **(the original recipe called for ½ cup, but I found it too much)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked elbow macaroni (2 cups dry)* Or fusilli, bows…
15 cherry tomatoes, halved
1 cup sliced red bell peppers **(I used three colours and more like 2 cups)
3/4 cup crumbled feta cheese
1/2 cup chopped green onions **(I used thinly sliced red onion.)
1 (4 ounce) can whole black olives **(I used Kalamata)
3/4 cup sliced pepperoni sausage, cut into strips or coins
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight. Best served at room temperature.