Greek pasta salad is excellent picnic fare

I have not been cooking much this fall, and what little cooking I have done has all been repeat fare. After more than a year of blogging, I may have about hit my limit in terms of what I know how to cook. Or I could be just going through a slow phase. Fortunately, Dave has been picking up the slack so we've been eating pretty well. The other night we went to a potluck picnic and concert at Botanica. Robin Macy provided entertainment, and we met a group of friends who brought fried chicken, potatoes, Parkerhouse rolls, hummus, apple crisp, baklava and other good food. The ever elegant Bonnie Bing contributed a case of wine glasses so we didn't have to sip our Cabernet from plastic cups. It was a perfect fall evening and best of all, I didn't have to prepare anything myself. Dave made this excellent Greek pasta salad as our contribution:

Greek pasta salad

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3 teaspoons garlic powder
3 teaspoons dried basil
3 teaspoons dried oregano
1/2 teaspoon ground black pepper
1 and 1/2 teaspoon sugar
5 cups cooked rotini pasta
1 cups fresh sliced mushrooms
30 grape tomatoes, halved
1 chopped red bell pepper
2 8-ounce containers crumbled feta cheese
1 cup chopped green onions
1 and 1/2 cups sliced kalamata olives
3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegars, garlic powder, basil, oregano, black pepper, and sugar. Add remaining ingredients. Toss until pasta is evenly coated. Cover and chill until ready to serve.