Total Time
Prep 30 mins
Cook 10 mins

Great for picnics

Ingredients Nutrition


  1. In a large bowl, whisk together oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.
  2. Add cooked pasta, vegetables, cheese, olives and pepperoni; toss until all ingredients are well coated.
  3. Cover and chill 2 hours or overnight.
Most Helpful

This is an amazing recipe. I made it for a luncheon and it was gone in seconds. I can't wait to make it again. 5 stars!!! Thank you!!!

Chef Husker7 December 16, 2008

Awesome salad-I have been eating it all day! I omitted the red pepper and green onion (though I may try them next time, used salami and pepperoni instead of all pepperoni, then used provolone, shredded parmesean and feta instead of just feta for the cheese. I used tri-color corkscrew pasta instead of macaroni, canned mushrooms instead of fresh, and fresh garlic and herbs instead of dried. When I was finished, it still needed a kick, so I added some salt and 1/2 cup bottled Italian dressing. Perfect!

Blondemensan July 18, 2007