Melissa's Pasta Salad

• 1 cup white vinegar
• 1 12 cups mayonnaise (I use light mayo)
• 1 tablespoon oil
• 6 tablespoons sugar
• 34 cup parmesan cheese
• 34 teaspoon garlic salt
• 1 12 teaspoons italian seasoning
• 1 12 teaspoons parsley flakes
• 3 tablespoons lemon juice
• 1 large tomatoes (or 2-3 Roma tomatoes)
• 12 green pepper
• 1 (8 ounce) can sliced mushrooms, drained
• 1 (8 ounce) package pepperoni slices
• 2 -3 lbs pasta

1. Boil pasta in a large pot of salted water according to package directions.
2. Meanwhile blend vinegar through lemon juice together in bottom of a large bowl.
3. Dice tomatoes and green pepper and add to dressing mixture.
4. Add can of mushrooms.
5. Use 1/2 to 1 package of pepperoni, halved, according to taste.
6. When pasta is cooked to al dente, drain in a colander and run cold water over, while stirring occasionally until cooled.
7. Add pasta to dressing/vegetable mixture and toss to coat.
8. Serve immediately or refrigerate until serving.
9. (Best eaten the same day or the pasta will absorb the dressing and you may need to add more!
10. ).

white vinegar, mayonnaise, oil, sugar, parmesan cheese, garlic salt, italian seasoning, parsley flakes, lemon juice, tomatoes, green pepper, mushrooms, pepperoni slices, pasta

Taken from www.food.com/recipe/melissas-pasta-salad-446830 (may not work)