Directions

1. 1. Prepare the garlic vinaigrette dressing: Peel and smash the garlic cloves, put them in a closable container. Add the vinegar, olive oil, flavored oil and salt. Shake the container well and place it in the refrigerator until needed. Remember to shake it again before using the dressing.
2. 2. Fill a pasta pot half full of water; add a sprinkle of salt and a dash of cooking oil. Heat on high until the water is boiling rapidly.
3. 3. Add the pasta, bring back to a rolling boil. Cook the pasta to al dente, about seven minutes. Remove from heat, rinse thoroughly in cold water and let drain in a colander.
4. 4. Cut up the tomato, cucumber and onions. Cut the bell pepper in half and remove the white pith (membrane) and seeds. Cut the shell into thin slices.
5. 5. Combine the pasta and vegetables in a large bowl and add the olives. Pour the dressing over the salad and mix thoroughly. Cover and refrigerate for about 30 minutes before serving.