14 ounces cooked shells
3 tablespoons olive oil
1 tablespoon wine vinegar
? teaspoon Dijon mustard
1 garlic clove, peeled and crushed
salt and freshly ground black pepper
4 plum tomatoes, chopped
4 sliced hard cooked eggs
bunch of scallions, trimmed and chopped
? cup black olives
2 tablespoons chopped or torn parsley
Make a vinaigrette by combining oil, vinegar, garlic, and mustard, with salt and pepper to season, in jar.
Drain pasta and return to warm pan. Add tomatoes, eggs, scallions, olives, and parsley and toss with vinaigrette.
Serve at room temperature.