1/2 c. oil or cooking oil
1/2 c. vinegar
1 tsp. dry mustard
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/3 c. sliced pitted ripe olives
1 clove garlic, minced
8 oz. corkscrew macaroni
8 oz. colby cheese, cubed
1 lg. sweet red pepper, cut up
3 c. torn fresh spinach

Combine olive oil, vinegar, dry mustard, oregano, basil, and minced garlic for marinate; set aside. Cook macaroni and drain. Place pasta in container and pour marinade over. Cool pasta mixture to room temperature. Add cheese cubes, pepper and olives slices. Toss mixture again. Chill for several hours or overnight. Before serving add fresh spinach. Mix again to coat. Serves 8.