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1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon sugar
2 1/2 cups cooked elbow macaroni
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1 (4-ounce) can whole black olives
3/4 cup sliced pepperoni, cut into strips
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1) In a portable container, whisk together olive oil, vinegar, garlic powder, basil, oregano, and sugar. Add cooked pasta, tomatoes, red peppers, feta cheese, olives, and pepperoni.
2) Toss until evenly coated. Cover and chill at least 2 hours.
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