Macaroni Salad

When I was growing up, a favorite salad for potlucks and hot summer evenings was Macaroni Salad. It could be as simple or as complicated as you felt like making it and it always tasted fresh and tangy. As with most of my recipes, creativity is an option so let your imagination and cupboard help you make some changes! Macaroni Salad 16 ounces your favorite pasta (not spaghetti) 3/4 cup olive oil 1/2 cup red wine vinegar 1/4 cup sugar 1 small can of sliced, black olives 1/2 cup cubed Provolone cheese 1/2 cup diced fresh mozzarella cheese 1/2 cup crumbled Feta cheese 2 cups fresh, chopped tomatoes 1 cup chopped, red onion 1 tablespoon dried oregano 1/2 teaspoon chili flakes 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup crumbled bacon Cook pasta until it is just done, rinse, and drain. In a bowl, mix together the oild, vinegar, sugar, and seasonings. In a large bowl, combine pasta, the remaining ingredients, and the dressing. Refrigerate two to six hours to marinate the flavors into the ingredients. Serve!