Recipe: Marinated Macaroni Salad (24 servings)

Marinated Macaroni Salad

3/4 cup olive oil
1/2 cup garlic cloves, quartered lengthwise
1 1/3 cups red wine vinegar
1/2 cup chopped oregano
1/4 cup chopped thyme
2 tbsp. kosher salt
1 tsp. crushed red pepper flakes
6 lbs. (1 1/2 gals.) cooked elbow macaroni pasta
2 1/2 lbs. 2 qts. roasted red bell peppers, coarsely chopped
1/2 lb. (2 qts.) arugula leaves
1 qt. California ripe olives, wedged
1 lb. (1 qt.) diced smoked mozzarella (1/4-inch)

Heat oil in a small saut pan over medium heat. Add garlic, turn heat to low and cook for 4-6 minutes, stirring occasionally, until evenly golden. Remove from heat.

Allow oil to cool for 3-4 minutes, then whisk in red wine vinegar, oregano, thyme, salt and pepper flakes. Set aside.

In a large mixing bowl, combine pasta, peppers, arugula, California Ripe Olives and smoked mozzarella. Add red wine garlic dressing and toss until evenly coated.

Allow to marinate for 30 minutes, then serve cold or at room temperature.

Yield: 24 (8 oz.) servings
Source: California Olive Industry