1/2 c. olive oil or cooking oil
1/3 c. vinegar
1 tsp. dry mustard
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1 clove garlic, minced
8 oz. corkscrew macaroni
8 oz. J.L. Kraft Select 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. sliced pitted ripe olives
3 c. torn fresh spinach

For marinade measure olive oil in Quick Shake Container; add vinegar, dry mustard, oregano, basil, and minced garlic. Place blender insert in container; apply Seal and cap. Shake well; set aside.

Meanwhile, in medium saucepan cook macaroni according to package directions; drain. Place hot pasta in Season-Serve Container. Shake marinade mixture again; pour over pasta. Apply Seal to Season-Serve Container; invert container several times to coat pasta.

Cool pasta mixture to room temperature. Add cheese cubes, red or green pepper, and olive slices. Apply Seal; invert container several times. Chill for several hours or overnight, inverting container several times to coat pasta mixture. Before serving, add fresh spinach. Apply Seal; invert container several times, shaking gently to coat salad. Makes 8 servings.