Mediterranean Pasta Salad

• 2/3 c. olive oil
• 3 Tbsp. red wine vinegar
• 1/4 c. chopped fresh basil
• 2 Tbsp. chopped green onion
• 2 Tbsp. grated parmesan cheese
• 1 1/4 tsp. salt
• 1 1/4 tsp. ground black pepper
• 12 oz. RO-TEL pasta, freshly cooked and drained
• 1 each: small red, green, & yellow bell pepper halved lengthwise and cut into thin strips
• 1 medium tomato cut into thin wedges
• 1/4 c. toasted pine nuts
• 1/4 c. Greek or pitted black olives
• 8 oz. feta or mozzarella cheese, cubed
• 1/4 tsp. crumbled, dried oregano

1. Process oil, vinegar, 2 Tbsp. basil, green onion, parmesan cheese, salt & 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.
2. Roll cheese cubes in remaining basil to coat and add to salad. Sprinkle with oregano. Toss lightly. Serve at room temperature.

olive oil, red wine vinegar, fresh basil, green onion, parmesan cheese, salt, ground black pepper, rotel pasta, small red, tomato, nuts, black olives, feta, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790341 (may not work)