1 clove garlic
1/2 lb. pasta shells or other small pasta, cooked al dente, drained well and cooled slightly
3 lg. firm tomatoes, peeled and cut into quarters
1 fresh medium mozzarella, cut into 1/4 inch cubes
12 lg. basil leaves, washed and chopped fine, or 1 tsp. dried
1 sm. purple onion, sliced in thin rings
1/2 c. olive oil
1/2 tsp. dried oregano
Salt, freshly ground black pepper