pasta salad pepperoncini

8 oz. dry corkscrew macaroni (3 cups)
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder or 1 clove of garlic, minced
1 cup quartered cherry tomatoes
1 jar (10 oz.) pepperoncini salad peppers, drained and sliced
2 cans (2-1/4 oz. each) sliced ripe olives, drained

Prepare macaroni according to package directions. Rinse and drain well. Meanwhile, in cup, stir together oil, lemon juice, oregano, pepper and garlic. In large bowl, combine macaroni, tomatoes, salad peppers, and lives. Add dressing; toss to coat. Cover; refrigerate until serving time, at least 30 minutes. Garnish with additional whole salad peppers, if desired. Makes 7 cups or 7 servings.

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