Marinated Macaroni Salad


  • 3 tablespoons olive oil
  • 6 cloves garlic, quartered lengthwise
  • 1/3 cup red wine vinegar
  • 2 tablespoons oregano, chopped
  • 1 tablespoon thyme, chopped
  • 1 1/2 teaspoons Kosher salt
  • 1/4 - 1/2 teaspoon crushed red pepper flakes
  • 6 cups cooked elbow macaroni pasta
  • 2 cups red bell peppers, coarsely chopped roasted (1-inch)
  • 2 cups arugula leaves
  • 1 cup California Black Ripe Olives, wedged
  • 1 cup smoked mozzarella, diced (1/4-inch)


  1. Heat oil in a small sauté pan over medium heat.
  2. Add garlic, turn heat to low and cook for 4-6 minutes, stirring occasionally, until evenly golden. Remove from heat.
  3. Allow oil to cool for 3-4 minutes, then whisk in red wine vinegar, oregano, thyme, salt and pepper flakes.
  4. Set aside. In a large mixing bowl, combine pasta, peppers, arugula, California Ripe Olives and smoked mozzarella.
  5. Add red wine garlic dressing and toss until evenly coated. Allow to marinate for 30 minutes, then serve cold or at room temperature.