Cook 2 lbs fusilli according to package directions. With garlic press, crush 1 clove
garlic into very large bowl. Add ¹∕³ cup red wine vinegar, ¼ cup mayonnaise, 1 tbsp lemon juice, 1 tsp sugar, 1 tsp dried oregano, and ½ cup olive oil. Whisk to combine. Season with salt and pepper to taste. Drain pasta and rinse with cold water. Add to bowl and toss until well coated. Fold in ¼ cup finely chopped parsley.
