1/2 c. olive oil
1/3 c. vinegar (red wine)
1 tsp. dry mustard
1 tsp. oregano, crushed
1 tsp. basil, crushed
1 clove garlic, crushed
8 oz. corkscrew macaroni
8 oz. Colby cheese, cut into 1/2 inch cubes (2 c.)
1 lg. sweet red or green pepper, cut into 3/4 inch pieces
1/3 c. slices black olives
3 c. torn fresh spinach

For marinade, measure oil, vinegar, mustard, oregano, basil and crushed garlic. Shake well, set aside. Cook macaroni according to package directions. Drain. Place macaroni in bowl, pour marinade over mixture. Cool to room temperature. Add cheese, peppers and olives and toss. Chill for several hours or overnight. Before serving, add spinach and toss.