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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal. Ingredients:
1 package (12 ounces) tricolor spiral pasta |
1/3 cup olive oil |
3 tablespoons red wine vinegar |
1/4 cup minced fresh basil or 1 tablespoon dried basil |
2 tablespoons grated parmesan cheese |
1-1/4 teaspoons salt |
1/4 teaspoon pepper |
1 small sweet red pepper, julienned |
1 small sweet yellow pepper, julienned |
1 small green pepper, julienned |
1 medium tomato, cut into thin wedges |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 tablespoons sliced green onions |
8 ounces cubed part-skim mozzarella cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature. Yield: 6-8 servings.
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