Mary's Pasta Salad

Cook a pot full of rotini pasta.
Rinse and drain.
While pasta is still warm, mix and coat with extra virgin olive oil.
Toss in one clove of minced garlic, two is even better.
Sprinkle with lemon juice.
Toss with balsamic vinager.
Add one teaspoon of capers, and salt and pepper to taste.
Add whatever fresh herbs are in season, if all the herbs you have are dry,
toss in a tablespoon of dill weed.
Add olives, feta cheese, chard, beans, dried tomatoes, or whatever else suites your fancy.(Ramps are good.)
After including additions, give the pasta salad a toss with a liitle more olive oil and vinager.
Serve warm or cold.

Mary Gilmore