12 oz. penne or elbow macaroni
1/2 box cherry tomatoes, halved
1/2 c. chopped parsley
1/2 c. cured black olives or ripe olives
1 sm. red onion, thinly sliced

DRESSING:

3/4 c. olive oil
1/4 c. tarragon or basil vinegar
1 tsp. crushed dried oregano
1/2 tsp. dried basil
1/4 tsp. dried pepper flakes
4 cloves garlic, minced
1/4 c. capers, rinsed and drained