Pasta Pizza Salad
8 ounces uncooked shell macaroni (we used bow-tie)
3 medium tomatoes, chopped
3/4 pound mozzarella, cubed
1 medium red onion sliced into thin rings
1/3 cup extra-virgin olive oil
1/4 cup rice vinegar
1 tsp dried oregano leaves
2 tsp salt
1/4 tsp black pepper
1/8 tsp garlic powder
small can sliced black olives, drained
1 Tbsp grated Parmesan or to taste
3/4 cup Italian herb croutons
Cook pasta according to package directions.
Drain in colander and run under cold water to cool quickly
Combine pasta with tomatoes, mozzarella, onion, olive oil,
vinegar, oregano, salt, pepper, garlic powder and olives
in a large salad bowl.
Toss gently to blend well.
Serve immediately or cover with plastic wrap and refrigerate
for up to 24 hours. Sprinkle with Parmesan and croutons
at serving time.