Mediterranean Pasta Salad

• 2/3 c. olive oil
• 3 Tbsp. red wine vinegar
• 1/4 c. chopped basil
• 2 Tbsp. chopped green onions
• 2 Tbsp. grated Parmesan cheese
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 12 oz. rotelle pasta, freshly cooked and drained
• 1 small red pepper, cut into small pieces
• 1 small green pepper, cut into small pieces
• 1 small yellow pepper, cut into small pieces
• 1 medium tomato, cut into thin wedges
• 1/4 c. pine nuts
• 1/4 c. Greek style or black pitted olives
• 8 oz. Feta cheese (I prefer medium sharp American cheese), cubed
• 1/4 tsp. dried oregano

1. Process oil, vinegar, 2 tablespoons basil, green onion, Parmesan cheese, salt and pepper in blender or food processor until smooth.
2. Put pasta, bell peppers, tomato wedges, nuts and olive in large bowl.
3. Pour on dressing; toss and mix.
4. Roll cheese cubes in remaining basil to coat.
5. Add to salad.
6. Sprinkle with oregano. Toss lightly.
7. Serve at room temperature.
8. Makes 4 main dish servings.

olive oil, red wine vinegar, basil, green onions, parmesan cheese, salt, pepper, rotelle pasta, red pepper, green pepper, yellow pepper, tomato, pine nuts, greek style, feta cheese, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553773 (may not work)