• 1 16 ounce box rotini pasta
• 1 5 ounce package mini pepperoni
• 2 cups cherry tomatoes quartered
• 1 green bell pepper seeded and diced
• 1 3.8 ounce can sliced black olives, drained
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

For the dressing:

• ¾ cup olive oil
• ¼ cup red or white wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon onion powder
• ¾ teaspoon salt
• ½ teaspoon black pepper