2/3 c. 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
1/4 tsp. ground black pepper
12 oz. Rotelle pasta, cooked and drained
1 med. size tomato, cut in thin wedges
1 each, small red, green and yellow bell pepper, halved lengthwise and cut in thin crosswise strips
1/4 c. toasted pine nuts
1/4 c. greek style or pitted black olives
8 oz. Feta or mozzarella cheese, cubed
1/4 tsp. crumbled dried oregano

Process oil, vinegar, 2 tbsp. basil, the green onion, Parmesan cheese, salt and 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. Roll cheese cubes in remaining 2 tbsp. basil to coat. Add to salad; sprinkle with oregano. Toss lightly. Serve at room temperature.