Rosemary Pasta Salad
1 pound pasta, farfalle works well
1/8 cup fresh rosemary, chopped (approximate)
1/2 teaspoon red chili flakes
1 teaspoon garlic
1/2 cup olive oil
1 small jar green olives, chopped
1/4 red onion, diced finely
salt and pepper
Get the pasta going first, drain and set aside when cooked al-dente. While pasta is cooking, over low heat, combine oil, garlic, rosemary, and red chili flakes in a sauce pan, leave for 15 minutes to infuse oil.
Mix together the pasta, infused oil (with the infuses left in), onion and olives in a large bowl. Add salt and pepper to taste (I like lots of pepper), and chill.