Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/3 cup olive oil
1 cup red wine vinegar
1 ½ teaspoon garlic powder
1 ½ teaspoon dried basil
1 ½ teaspoon dried oregano
¾ teaspoon ground black pepper
¾ teaspoon white sugar
1 lb.  pasta	Cooked. May use whole wheat
3 cups fresh mushrooms	Washed, trimmed and sliced
15 cherry tomatoes	Washed, trimmed  and halved
1 red bell pepper	Washed, trimmed and sliced
½ cup parmesan cheese
½ cup green onions	Washed, trimmed and thinly sliced
1 (4 oz.) can whole black olives

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.
2	Add cooked pasta, mushrooms, tomatoes, red peppers, feta Toss until evenly coated. Top with cheese, green onions, olives and pepperoni.
3	Cover and chill for 2 hours or overnight.