Italian Pasta Salad

This recipe came from here. I saw another recipe that gave me alternatives for ingredients but these are pretty classic. Minus the olives because my crew does not like them.

 

Pasta Salad
16 oz medium pasta (rotini, bowtie, elbow, radiatore, shells)
½ cup cherry tomatoes, halved
4 oz cheddar cheese, cubed (about ½ cup) (mozzarella, monterey jack)
3 ½ oz pepperoni, quartered
2 tbsp sun-dried tomatoes, chopped
2 tbsp Parmesan, finely grated

(other options: bell pepper, cucumber, olives, broccoli florets, fresh herbs

Italian Pasta Salad Dressing (this can be cut in half)
½ tbsp garlic powder
½ tbsp onion powder
1 tbsp dried oregano
½ tbsp dried parsley
1 tsp salt
½ tsp black pepper
¼ tsp dried thyme
½ tsp dried basil
2 tbsp water
1 cup vinegar (any flavor works well)

1½ cups olive oil

 

Instructions for salad and dressing:
Prepare the pasta al dente according to package directions. Drain and rinse briefly with cool water.
Prepare the Italian salad dressing according to the directions below.
Meanwhile, prepare the olives, tomatoes, cheese, cucumbers, pepperoni, sun-dried tomatoes and parmesan for the pasta salad.

Combine the cooked pasta with the remaining ingredients in a large bowl and mix well. Store in the refrigerator until ready to serve, although this salad will be fine if it’s left outside at a picnic. This salad can be prepared earlier in the day or the day before.
 

Instructions for Italian Dressing
Combine everything above in a jar or container capable of holding at least 2 ½ cups. Cover and shake well. The recipe makes just a scant two cups of dressing. Use ¼ cup of dressing for this pasta salad.