Barth's at the Bridge Pepperoni Pasta Salad Vinaigrette

1/2 C. red wine vinegar

1 t. granulated garlic

2 t. dried oregano

2 t. dried basil

1/2 t. black pepper

1/2 t. salt

1/2 C. vegetable oil

2 C. rotini pasta, uncooked

1 C. pepperoni, julienned

1/2 C. julienne-cut zucchini

1/2 C. julienne-cut summer squash

1/2 C. diced red bell pepper

1/2 C. diced green bell pepper

Combine vinegar, garlic, oregano, basil, pepper and salt. Gradually blend in oil. Set aside. Cook pasta according to package directions. Drain and rinse with cold water to chill. Combine pasta with pepperoni and vegetables. Toss with dressing to coat well.

Makes 6 servings