Greek Pasta Salad

I enjoy eating pasta salad all year round, but especially in the summer! I believe I first tried this at a bridal shower for either myself or my sister, Sarah and everyone loved it! It's since been made for several events and I actually made it for my grandfather's birthday party this past weekend...I thought it would go well with the deli tray that they were having. I actually doubled the recipe, which I would suggest doing for a crowd--it's really good leftover!

Greek Pasta Salad

3/4 cup olive oil
3/4 cup red wine vinegar
2 1/2 teaspoons garlic powder
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon white sugar
1 pound box pasta (cooked and drained)

3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell pepper
2 cups broccoli florets, cut into small pieces
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 oz) can whole black olives, sliced
12 ounces sliced pepperoni, cut into strips

Directions:

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, broccoli feta cheese, green onions, olives and pepperoni. Toss until evenly coated. Cover and chill 4 hours or overnight.

Source: Adele Fine