Ingredients
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
Preparation
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.
