For the Dressing – 1 cup olive oil – ¾ cup red wine vinegar – 2 teaspoons garlic powder – 2 teaspoons 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 direction – 1 pint cherry tomatoes cut in half (you can 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 – ¾ cup Kalamata olive – 1-1/2 cups crumbled feta cheese – 1 7- ounce pepperoni stick sliced