1 lb. elbow or small shell pasta
1/3 c. olive oil
2-3 cloves garlic, crushed
Salt and pepper to taste
1/8 tsp. oregano
1/2 tsp. dry or fresh parsley

Cook pasta al dente (firm); drain. Run under cold water. In large bowl, combine oil, garlic, parsley, oregano, salt, and pepper. Add pasta and mix well. Serve cold or at room temperature. Options: can add chick peas and frozen green peas.