Red Pepper Pasta Salad

1/2 cup olive oil
1/2 cup red wine or balsamic vinegar
1 clove garlic, minced
2 green onions, chopped
2 tablespoon dried basil
1 teaspoon salt
1 lb bow tie pasta
1 cup Great Lakes' Sun-Dried Red Peppers, cut into small pieces
1 cup black olives, sliced
8 oz mozzarella cheese, 1/2-inch cubes
1/4 cup parmesan cheese, grated

Make dressing by combining olive oil, vinegar, garlic, onions, basil, and salt. Set aside.

Cook pasta according to package directions until tender but still firm. Drain, rinse with cold water, drain again. Put the pasta in a large bowl.

Add the dressing, sun dried peppers, olives, and cheeses. Stir well. Season to taste with salt and pepper. Cover and chill.