I'm still perfecting my own pasta salad recipe, so I'm looking forward to the other answers here!
(In particular, I don't eat peppers if I can avoid them, because I get that horrible aftertaste in my mouth for about a day after, and I don't much care for raw onion.)
I can help with one bit though: the oil/vinegar ratios really depend on taste. Some people like a much lower acidity ratio, some people like more. (I really like vinegar or lemon juice taste, so I go for a 1:1 ratio, or even a 2 parts vinegar one part oil ratio, depending on what else is in there.
But I tone it down if I'm, say, bringing it to a potluck, because I know I'm way out on the edge for preferring the acidity.
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(In particular, I don't eat peppers if I can avoid them, because I get that horrible aftertaste in my mouth for about a day after, and I don't much care for raw onion.)
I can help with one bit though: the oil/vinegar ratios really depend on taste. Some people like a much lower acidity ratio, some people like more. (I really like vinegar or lemon juice taste, so I go for a 1:1 ratio, or even a 2 parts vinegar one part oil ratio, depending on what else is in there.
But I tone it down if I'm, say, bringing it to a potluck, because I know I'm way out on the edge for preferring the acidity.