Macaroni Salad - Parade magazine 4/17/11

1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp salt, divided
1/2 tsp pepper, divided
2 cups elbow macaroni, cooked
3 scallions, chopped fine
1 cup halved cherry tomatoes
4 oz. smoked mozzarella, cut into 1/4 inch cubes
1 tsp dried or 1 tbsp fresh oregano

1. For dressing, combine oil, lemon juice, and half the salt & pepper in a small bowl. Whisk well, set aside.
2. In a large serving bowl, combine remaining ingredients; season with rest of salt & pepper.
3. Toss salad with dressing, serve cold or at room temperature.