Garden Vegetable Cold Pasta Salad

• 1 lb. Pasta (mezzi rigatoni)
• 1 Yellow or Orange Pepper cut bitesized
• 1 Red Onion sliced thinly
• 6-7 Cloves Garlic minced
• 2-3 Hard Boiled Eggs, cut up
• 3-4 Radishes, sliced
• 1 can Lg. Black Olives,sliced
• 7 Cooked, Sliced Ital. Sausage
• 1 pt. Grape Tomatoes
• 1 reg. jar Roasted Red Pepper, cut up in pieces
• Handful (1/2 C.)Basil chopped
• Handful (1/2 C.)Parsley chopped
• Crushed Red Pepper Flakes to taste
• Good Quality Extra Virgin Olive Oil
• Large Handful Parmesan or Romano Cheese

1. Cook pasta al dente and drain.
2. Add and mix some olive oil to coat the pasta and all the garlic and toss.
3. Add all other ingredients (saving parsley and basil for last)
4. Add additional olive oil and parmesan/romano to taste.
5. Cover and chill til serving.
6. Good to use at parties, for a dinner accompanied with a salad, and for a lunch dish.
7. To keep this a vegetarian dish simply omit the italian sausage.

pasta, bitesized, red onion, garlic, eggs, black olives, sausage, grape tomatoes, red pepper, handful, handful, red pepper, olive oil, handful parmesan

Taken from www.epicurious.com/recipes/member/views/garden-vegetable-cold-pasta-salad-50106930 (may not work)