I roast red peppers and onions (drizzled with olive oil and sprinkled with Italian seasonings and salt) in the oven, then chop up. Cook some tri color ruffle pastas up, drain, and cool. Chop/dice: black or green olives, thick-sliced salami, mozzarella and anything else you like in a pasta salad. Throw all together in a bowl. Drizzle with olive oil and balsamic vinegar. Sprinkle with sugar, garlic salt, pepper, Italian seasonings or oregano. Toss well... usually tastes best if the dressing sits on it a while. I make extra of the dressing and add more when Im ready to serve it. The pasta seems to absorb quite a bit. Sorry there's measurements... this is my family recipe and not one that was ever written down. Kind of a taste as you go recipe.