Pasta and Pepper Salad 2 Recipe

  • 8 ounces Orzo
  • 1/2 cup olive oil
  • 5 tablespoons white wine vinegar
  • 3 teaspoons dry basil
  • 2 cloves Garlic, minced (small Cloves)
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped parsley
  • 1/2 cup finely chopped red or green bell pepper
In a 4-5 quart pan, bring about 4 quarts water to a boil over high heat. Add pasta; let water return to a boil and cook, uncovered, according to package directions. Drain, rinse with cold water, and drain well again. In a large bowl, combine oil, vinegar, basil, garlic, cheese, salt, and pepper; mix until well blended. Add pasta and stir until well coated. Cover and refrigerate for at least 4 hours or until next day. Just before serving, stir in parsley and bell pepper. Makes 10 servings.
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