Cottage Pasta Salad

Besides from my own mother, I received a great deal of instruction and inspiration for cooking from a friend, Maya Larsen, while we were living in Chicago. She taught a cooking class once and month out of her home. And even though I couldn't afford to take her classes (we were "starving students" at the time), she always shared her recipes with me. This is a favorite I got from her.

1 lb. cooked pasta-rinsed and drained (the recipe calls for linguini, but I've used a variety of different shapes)

Dressing:

1 c. olive oil

1/2 c. red wine vinegar

1-3 cloves garlic-pressed

1 tsp. oregano

1 T. dried parsley

1/2 tsp. fresh ground pepper

1/2 tsp. sea salt

dash worstershire sauce

1/4 c. chopped sundried tomatoes

1/2 c. pine nuts

1 c. asiago cheese-grated

Mix dressing and pour over fresh cooked pasta. Toss. Marinate 4-6 hours. Sitr in 3/4 c. cheese, tomatoes, and pine nuts. Top with remaining cheese.