Mediterraean Pasta Salad

• Dressing
• 2/3 cup olive oil
• 3 Tbs. red wine vinegar
• 1/4 cup fresh basil, chopped
• 2 Tbs. parmesan
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• Combine with hand blender.
• Salad
• 12 oz. rotelle pasta cooked
• 1 each red, green, yellow bell pepper, cut in strips
• 1 med. tomato cut in small wedges
• 1/4 cup pignoli or almonds
• 1 can small pitted black olives
• 8 oz. mozzarella, cut in small cubes
• 1/4 tsp. oregano

1. Roll cheese cubs in oregano set aside. Combine all other ingrediants add cheese and dressing, toss lightly. Serve at room temperature. Can be made ahead and refridgerated. Remove about 1 hour before serving.

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Taken from www.epicurious.com/recipes/member/views/mediterraean-pasta-salad-50124705 (may not work)