Pasta salad

What you need:

• a box of any colorful pasta. I've used Wacky Mac, tri-colored rotini, plain shells (though the colorful pasta looks prettier)
• a pint of grape tomatoes, cut in halves
• a pint of olives, any pitted ones you like, cut in halves
• 8 oz feta cheese or goat cheese
• a bag of mini pepperoni
• some hard salami slices, chopped smaller
• some Genoa salami slices, chopped smaller
• a red or orange bell pepper, cut into 1/2 inch thin slices
• a red onion, cut into 1/2 inch thin slices
• 2 tsp oregano
• salt & pepper to taste
• garlic powder to your taste
• olive oil
• balsamic vinegar or red wine vinegar

Boil pasta according to directions. Rinse with cold water pretty well so it's not hot. Throw it into a big glass bowl. Add all the dry ingredients. Mix well. Add about 2 tbsp of olive oil and 2 tbsp of vinegar to start with. Mix it well. You want all the ingredients coated, not swimming in the sauce. Add more if needed. Put it in the fridge for a couple hours, it lets the sauce actually infuse the ingredients and it tastes so much better cold.

Variations I've done: used fat free Italian dressing or any vinaigrette dressing instead of oil & vinegar