Italian Pasta Salad II
This salad is a summertime favorite thanks to the peppers, cherry tomatoes, fresh basil, and parsley. Especially if you are Italian, you must try this pasta salad. This disappears as quickly as I can make it, so I can’t keep it at home. Enjoy!
Large pot of lightly salted water should be brought to a boil.
When the pasta is tender, add it and cook for 8 to 10 minutes.
Transfer to a big bowl after draining.
Add just enough olive oil to coat the food without coating the entire bowl.
Add the Asiago cheese, red and green bell peppers, tomatoes, garlic salt, pepper, basil, and oregano.
Add the Parmesan cheese and combine.
20 minutes before serving, place in the refrigerator.
You might need to add more oil if the pasta soaks up a lot of it.
As you prepare the salad, taste it to see if you prefer it with more or fewer ingredients.