Ingredients Jump to Instructions ↓

  1. 2/3 c. oil

  2. 3 tbsp. red wine vinegar

  3. 1/4 c. chopped fresh basil

  4. 2 tbsp. chopped green onion

  5. 2 tbsp. grated Parmesan cheese

  6. 1 1/4 tsp. salt

  7. 1/4 tsp. ground black pepper

  8. 12 oz. Rotelle pasta, cooked and drained

  9. 1 med. size tomato, cut in thin wedges

  10. 1 each, small red, green and yellow bell pepper, halved lengthwise and cut in thin crosswise strips

  11. 1/4 c. toasted pine nuts

  12. 1/4 c. greek style or pitted black olives

  13. 8 oz. Feta or mozzarella cheese, cubed

  14. 1/4 tsp. crumbled dried oregano

Instructions Jump to Ingredients ↑

  1. Process oil, vinegar, 2 tbsp. basil, the green onion, Parmesan cheese, salt and pepper in blender or food processor until smooth. Put pasta, bell pepper strips, tomato wedges, nuts and olives in a large bowl. Pour in dressing; toss to mix. Roll cheese cubes in remaining 2 tbsp. basil to coat. Add to salad; sprinkle with oregano. Toss lightly. Serve at room temperature.


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