Three Pepper Pasta Salad

I made this for Easter, hence the egg and carrot shaped pasta. I’m such a sucker for a themed noodle!

Ingredients:

• 1 (16 ounce) package tri-color pasta
• 2/3 cup olive oil
• 3 tablespoons white wine vinegar
• 1/4 cup fresh basil leaves
• 2 tablespoons grated Parmesan cheese
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 orange bell pepper, julienned
• 1 pint grape tomato’s, halved
• 1 (2.25 ounce) can sliced black olives, drained
• 8 ounces mozzarella cheese, cubed

Directions:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.

• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, mozzarella and olives.

• Refrigerate before serving.