Lesli Dustin
7 oz. (2 cups) uncooked small pasta shells or macaroni
1 cup halved cherry tomatoes
1 cup halved olives
6 oz. mozzarella cheese, cubed
4 oz. salami or pepperoni, cut into thin strips
1/2 cup chopped bell pepper
4 green onions, sliced
DRESSING:
1/3 cup oil
3 T. cider or red wine vinegar
1 t. salt
1 t. dried basil
1 t. dried oregano
1/4 t. garlic powder
Cook pasta; drain. Place in a large bowl; add the next six ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well and pour over salad and toss to coat. Chill until serving.
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