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