Marinated Cheese Appetizer Pasta Salad

• 8 ounces sharp cheddar cheese, crumbles
• 1 (8 ounce) package cream cheese
• 1 teaspoon sugar
• 34 teaspoon dried basil
• 1 dash salt (to taste)
• 1 dash black pepper (to taste)
• 12 cup olive oil
• 12 cup white wine vinegar
• 1 (2 ounce) jar diced pimentos, drained
• 3 tablespoons chopped fresh parsley
• 3 tablespoons minced green onions
• 3 garlic cloves, pressed
• 1 (16 ounce) box gemelli pasta

1. Cut cream cheese into 1/4 inch cubes.
2. Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic in a mason jar with a tight lid.
3. Add cubed cream cheese to the jar - shake well - place in refrigerator overnight.
4. Fix pasta according to direction on package the day you wish to serve it.
5. Drain well and lightly coat with Extra Virgin oil.
6. Refrigerate until completely chilled.
7. Shake marinade up, and pour into chilled pasta.
8. Add package of crumbled cheddar cheese - mix gently, but well.
9. Refrigerate unused portion - if it seems to have dried out later, use just a little white wine vinegar to moisten it up.

cheddar cheese, cream cheese, sugar, basil, salt, black pepper, olive oil, white wine vinegar, pimentos, parsley, green onions, garlic, gemelli pasta

Taken from www.food.com/recipe/marinated-cheese-appetizer-pasta-salad-231045 (may not work)