PASTA:

8 oz. pasta bows
2 1/2 quarts boiling water
1 tbsp. vegetable oil (optional)
2 tsp. salt

Cook bows in boiling water with oil and salt in uncovered Dutch oven until tender but firm, about 14 to 16 minutes. Drain. Rinse with cold water. Drain well. Return bows to pot.

SALAD:

1/2 cup vegetable oil
1/3 cup vinegar
2 tsp. basil
1 tsp. oregano
1 garlic clove, minced
1/2 cup chopped green onion
1/3 cup grated Parmesan cheese
2 tsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup cooked peas
1/2 cup cubed medium Cheddar cheese

Mix next 10 ingredients together in a small bowl. Add to pasta. Toss well. Add peas and Cheddar cheese. Toss. Cover and chill about 4 hours. Stir thoroughly from bottom. Transfer to bowl and serve.

Makes about 5 1/2 cups.