Italian Pasta Salad

1-pound gluten free rotini pasta
1-pint cherry tomatoes halved
8 oz. fresh mini mozzarella cheese balls, halved
1/2 -1 cup sliced olives
1 cup mini pepperonis
1/2 cup pepperoncinis, roughly chopped
1/2 red onion, diced
Italian Dressing
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tsp. lemon juice
2 tsp. Italian seasoning
1 tsp. sugar
1/2 tsp. garlic powder
Pinch of red pepper flakes
Cook pasta according to package directions until al dente. Drain and rinse with cold water until pasta is cooled. In a large mixing bowl, make dressing by whisking together olive oil, vinegar, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes. Drizzle cooked pasta with the Italian dressing. Toss with tomatoes, mozzarella, olives, mini pepperonis, pepperoncinis and onion. Cover bowl and refrigerate for 1 hour before serving. (Yield: 8 servings)