Pasta Salad

I have been searching for quite a while for a simple, oil-based pasta salad recipe that would satisfy my family.  I have tried the ones that call for Italian Dressing and those just didn't meet expectations.  This recipe is the first one that meet their approval and it was simple and easy.  I used red and yellow bell pepper that were finely diced and those even made it passed my picky eater.  We'll definitely keep this recipe handy!

Printable Recipe

Ingredients
8 oz  tricolor spiral pasta (about 3 cups uncooked)
1 medium tomato, diced
⅓ cup bell pepper, finely diced
⅓ cup sliced black olives (optional)

Dressing:
½ cup olive oil
¼  cup minced fresh basil
1 ½  tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
½ teaspoon salt
¼  teaspoon pepper
¼  teaspoon dried oregano

Directions
Cook the pasta according to package direction's rinse in cold water and drain. Place in a large bowl; add the tomato, peppers, and olives (if desired).

In a blender, combine the dressing ingredients and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for about 2 hours before serving.