1 lb. cooked pasta (shells, elbows, etc.)
1 peeled, seeded, diced tomato
1/4 c. black olives, sliced
1/2 c. Parmesan cheese
2 tbsp. basil
1/2 c. wine vinegar
1/2 c. olive oil
Garlic, salt & pepper to taste

Cook pasta according to package directions; rinse in cold water; let cool. To cooled pasta, add remaining ingredients and mix well. Refrigerate before serving. For variation, add chopped cooked chicken breasts or chopped, cooked shrimp.