Mediterranean Pasta Salad

• 1 box Radiatore Or Cavatappi (or Other 16 Oz. Box Pasta)
• 23 cups Extra Virgin Olive Oil
• 3 Tablespoons White Wine Vinegar
• 5 dashes Rosemary, Thyme, Oregano And Basil
• 1 teaspoon Coarse Ground Black Pepper
• 1/2 teaspoons Salt
• 8 ounces, fluid Block Mozzarella Or Monterey Jack Cheese, Cubed
• 4 whole Medium Tomatoes, Chopped
• 1/2 cups Sliced Kalamata Olives

1. DIRECTIONS: 1.
2. Boil your pasta al dente, drain and put in LARGE bowl (sprinkle with olive oil so it doesnt stick together)
3. 2.
4. Add sliced & diced ingredients, seasoning, and vinegar and olive oil (if adding a little bit of the olive brine and tomato juice/seeds use a little less olive oil)
5. 3.
6. Stir well (or if bowl has lid, shake ingredients)
7. 4.
8. Serve cold or heated ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
9. Other things you might enjoy in your salad...
10. Sliced bell peppers (red, yellow, or green) Sliced green or black olives Chopped green onion 2 tbsp grated Asiago, Parmesan or Romano cheese Container/8 oz.
11. Feta cheese vs. mozzarella 2-3 tbsp pignoli (pine nuts) 1-2 cans of tuna or diced/shredded chicken If taking to a picnic, best to not add tuna (tuna fish in heat sometimes weirds people out)

cavatappi, olive oil, white wine vinegar, rosemary, ground black pepper, salt, cheese, tomatoes, olives

Taken from tastykitchen.com/recipes/main-courses/mediterranean-pasta-salad/ (may not work)