Pasta Salad - cooking recipe

Ingredients

24 ounces rainbow tri-color spiral pasta, cooked and drained
2 cups of small cherry tomatoes
2 cups kraft crumbles three-cheese blend, Monterey Jack, Colby, & Cheddar (or shredded)
1 bunch green onion, chopped
5 beef snack sticks, sliced (the long thin snack kind)
1/2 cup extra light olive oil
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper

Preparation

In a large bowl, combine cooked pasta, tomatoes, cheese, green onions, beef sticks, garlic, salt & pepper, and oregano.
In a small cup, combine oil & vinegar; pour over macaroni mixture and incorporate.
Cover and refrigerate until chilled. When ready to serve, give the pasta salad another stir to mix it up again.