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In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar.
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Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni.
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Toss until evenly coated.
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Cover, and chill 2 hours or overnight.
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My Note: I made it.
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I tried it after chilling it for a couple of hours and wasn't too thrilled with it.
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I just made a bowl now, after it being in the fridge overnight and wow!
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It isn't dry at all and the flavors have really mingled and developed!
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I followed family and friends suggestions and used half balsamic vinegar instead of all red wine vinegar.
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I also used rotini pasta, regular tomatoes, portobello mushrooms, red and green bell peppers, and a small purple onion.
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I left out the pepperoni just because I didn't have any, but next time I'll definately add it.
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As good as it tastes, if you do use balsamic, be warned that the pasta and feta will look brownish.
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I think someone else mentioned this, but if you're making for company, you might want to use white balsamic vinegar.
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However, the vinegar/oil ratio is a little strong for me.
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I recommend that you start with approximately 1/4 cup of vinegar (you can adjust and add more if you like) using half red wine vinegar and half balsamic as suggested by other reviews.
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I substitute 1 can artichoke hearts-not marinated-for the mushrooms.
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I also used diced red and yellow peppers for extra color and sliced olives.
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I prefer red onions instead of green onions and use tomato basil feta cheese and bowtie pasta.
