This is the recipe with my few tweaks...I used smoked tofu in place of the smoked mozzarella and it was great!
3 T olive oil
6 cloves of garlic, minced
1/3 c red wine vinegar
2 T chopped fresh oregano
1 T chopped fresh thyme
1.5 t kosher salt
1/2 t crushed red pepper flakes
6 c cooked macaroni pasta (I used shells)
2 c chopped red bell pepper
2 c endive, chopped coarsely
1 c olives, wedged
1 c diced smoked tofu (or smoked mozzarella iffn' you like the cheese)
Heat oil in a small saute pan over medium heat. Add garlic, turn to low, and cook for 4-6 minutes, stirring occasionally till evenly golden. Remove from heat.
Allow oil to cool for 3-4 minutes, then whisk in red wine vinegar, oregano, thyme, salt, and pepper flakes. Set aside.
In a large mixing bowl, combine pasta, peppers, endive, olives, and tofu/cheese. Add red wine garlic dressing and toss to coat. Marinate for 30 minutes, then serve cold or at room temperature.