1 1/2 bags garden style noodles (12 oz. bags)
1 (8 oz.) bottle vinegarret dressing (Wishbone)
1/3 c. red wine vinegar
1/8 c. sugar
1 sm. jar pimentos (drained)
1 sm. can chopped black olives (drained)
1/4 c. finely chopped onions (flavor to taste)
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1/2 tsp. thyme
1/2 tsp. marjoram (if available)
1 tbsp. oil

Cook noodles and sprinkle oil on top and carefully mix together. Refrigerate for at least 4 hours. Overnight is easiest. In a bowl with a lid mix the dressing, olives, pimentos, onions and seasonings. In the empty dressing bottle mix sugar and vinegar. Shake until the sugar dissolves. Combine with mixture and stir. Refrigerate until chilled. Mix with pasta and serve.