8 oz. tiny shell pasta
1/2 c. olive oil
1/3 c. rice vinegar
1 tbsp. basil
1/4 tsp. black pepper
1 tsp. salt
4 to 6 garlic cloves
1/3 c. freshly grated Parmesan cheese
2 red bell peppers, thinly sliced
1/4 to 1/3 c. fresh parsley, chopped

Mix all ingredients in a bowl (make sure not to overcook pasta), except parsley and red pepper. Refrigerate at least 2 hours before serving. Mix in red pepper and parsley.