Greek Pasta Salad

1 cup olive oil
3/4 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons basil dried basil
2 teaspoons dried oregano
2 teaspoons Za'atar*
1-1/2 teaspoons freshly ground black pepper
2 teaspoons granulated sugar

For the Salad

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1 7-ounce pepperoni stick, sliced

Directions:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, Za'atar black pepper, and sugar. Shake well to combine.
2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.
3. Separate and reserve ½ cup of dressing in the refrigerator.
4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.
5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.


Side Note: I did not have rotini pasta so I used fusili instead. I also didn't use olives in the salad because I don't like olives. Probably just as good without olives. Very tasty. Will make this again for sure.