This is a most refreshing summer salad

1/2	cup	Crisco Pure Canola Oil
2	tablespoons	red wine vinegar
1/2	teaspoon	granulated sugar
1/2	teaspoon	dried oregano
3-4	cloves	minced garlic
1/2	cup	chopped onions
2	cups	chopped ripe tomatoes
		Salt and pepper
1	pound	uncooked pasta, your choice

• In a nonreactive bowl, whisk together the Crisco Pure Canola Oil, red wine vinegar, sugar, and oregano, and blend well. Add the garlic, onions, tomatoes, and basil; gently stir to mix well. Add salt and pepper to taste and gently mix. Let stand at room temperature for 2 to 3 hours.
• Cook the pasta and drain well. Place the cooked pasta in a large bowl; add the sauce and mix well.
• Serve with grated Romano cheese.