1 large pkg. medium size noodles
2 large tomatoes
1 to 2 c. grated chese (Colby or Cheddar)
approximately 2 tbsp. balsamic vinegar
1/3 c. olive oil
salt and pepper to taste

Cook noodles until done, drain. Wash noodles with cold water until cool, then drain. Set aside noodles. In separate bowl, dice the tomatoes, and add balsamic vinegar, olive oil, salt and pepper. Pour 1 cup of the cheese into mixture. Pour mixture over noodles; stir. Pour into serving dish; sprinkle the remainder of cheese over the top of the salad.

You can add cooked chicken strips for a variety to this salad. Keep leftovers refrigerated.