INGREDIENTS
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1 pound orzo pasta
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4 ounces sliced black olives
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4 ounces mini pepperonis
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1 green bell pepper, seeded and diced
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1/4 cup chopped pepperocinis
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1 pint cherry tomatoes, halved
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8 ounces fresh mozzarella cheese, cubed
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2/3 cup olive oil
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1/4 cup white vinegar
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon sugar
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1/2 teaspoon dried parsley
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1/4 teaspoon black pepper
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1/4 teaspoon dried basil