You are on page 1of 1


2 #s pasta, corkscrew or bowties 1 large red onion, sliced thin 1-1/2 #s (smoked) mozzarella, cubed into 1/4@ squares 2-1/2 #s red bell peppers, julienned 3/4 C. Fresh Basil, Chiffonnade **Addition of tomatoes or black olives would also be really good!*** vinaigrette: 1 1/4 C olive oil 1/2 C red wine vinegar 1 T oregano, dried (or 2T fresh) 1/2 T lemon pepper 2 T garlic powder 2 T sea salt 1 T veggie pepper Cook pasta in boiling, salted water until al dente. Drain and rinse with cold water and continue to drain in large colander. Transfer to large plastic prep tub. Add herbs, veggies and cheese. In a medium sized bowl, whisk together the vinaigrette. Add to pasta and toss well. Let sit at least 2 hour or up to 1 day. Check seasonings and adjust accordingly.