Italian Tomato and Pasta Salad

Yields:	8 servings
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4	cups	pasta, elbow macaroni	cooked
32	ounces	tomatoes, canned	drained, reserve 1 inch of liquid
2	tablespoons	wine vinegar
1/4	teaspoon	garlic powder
1	teaspoon	basil	dried
1	teaspoon	oregano	dried
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated

In a large bowl, combine all ingredients, mixing well.

Add small amounts of tomato liquid until pasta is evenly moistened.

Chill several hours to blend flavors.

Mix well before serving.

very good and easy to make