2/3 c. olive oil
3 Tbsp. red wine vinegar
2 Tbsp. fresh basil
1/4 c. chopped green onions
2 Tbsp. Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
12 oz. rotelle pasta, freshly cooked and drained
1 each: small red, green and yellow bell peppers, halved lengthwise and cut in thin strips
1 medium tomato, cut in wedges
1/4 c. ripe black olives
8 oz. cubed Feta or Mozzarella cheese
1/4 tsp. dried oregano

Process oil, vinegar, basil, green onions, Parmesan cheese, salt and pepper in blender until smooth. Put pasta, bell pepper strips, tomato wedges and olives in large bowl. Pour in dressing; toss to mix. Roll cheese cubes in remaining 2 tablespoons basil to coat. Add to salad; sprinkle with oregano. Toss lightly. Serve at room temperature. Serves 4 main dish servings.