2 cups dry pasta (cook per directions and drain)
1-2 cups tomatoes, chopped
1 small onion, chopped
1 jar Muffaletta salad (olive salad)
Shaved Parmesan cheese
In a large bowl mix the pasta, onions and tomatoes. Strain the olive salad mixture and reserve all of the olive oil. Pour 2/3 of the reserved olive oil in the bowl and mix thoroughly. Add salt and pepper to taste. The brand of olive salad I used was salty enough so I just added the pepper. Place in refrigerator for an hour or so before serving. If too dry, stir in reserved olive oil until it's to your liking. Top with shaved Parmesan cheese.