I made this salad for my daughter's wedding-160 servings. Excellent reviews-several told me it was the best pasta salad they had ever eaten and requested the recipe. I used half red wine vinegar and half lemon juice in the dressing, omitted the pepperoni, added cucumber and artichoke hearts, kalamati olives, toasted pine nuts, used orange and yellow peppers and colored rotini, feta cheese, extra virgin olive oil replacing half of the oil with Bryanna Clark Grogan's oil substitute. (1 cup water, 1 TBS cornstarch, cooked until clear) For those who dislike fresh mushroooms, try them anyway, when marinated overnight as others suggested, they are wonderful and suit the salad perfectly. I do not care for feta, but the same thing happens to it, when marinated overnight, it blends wonderfully with everything else.