Pasta Salad

Our church recently had a picnic, and it was a pot-luck deal. It's always hard to know what to bring to something like that, because you never know what everyone else is going to bring. And you don't want to bring something that is going to be nasty when it gets a little colder or warmer than it's supposed to be. Shudder.

This pasta salad worked out well. It was simple, had no ingredients that would spoil in the sun, and it's great at room temperature. All good things for a pot luck dish. So...yay. Haha. It was pretty tasty, too, I think. Hope you like it!

Ingredients:
-16 oz box tri-color rotini pasta
-olive oil, enough to coat the pasta lightly (approximately 3 tablespoons)
-1 link pepperoni (not the slices, but the full link. The chunks work better in this than slices)
-1 small can sliced black olives (like 4 oz or so), drained
-1 carton grape tomatoes
-2 tablespoons garlic powder
-1 tablespoons onion powder
-1 tablespoon Italian seasoning
-1/4 cup grated parmesan, or more to taste

Directions:
Cook the pasta until al dente. Drain and set aside.

Chop the pepperoni into small chunks (I did thick slices, then cut each round into quarters). Cut the grape tomatoes into small chunks as well.

In a large bowl, combine all the ingredients and toss to coat with the olive oil and to incorporate all the ingredients well. Serve immediately or chill in the fridge until ready to serve. Enjoy!