Instructions: Place pasta in large mixing bowl and toss with 2 tablespoons olive oil. Mix in red, yellow and green bell pepper slices, cheese, onion, capers, parsley and basil. Toss together well. To make vinaigrette: mix together in food processor the roasted peppers, vinegar and olive oil. Process until smooth.

To serve pour dressing over salad. Season with salt and freshly ground black pepper and serve. (Can be kept in refrigerator for 1 day.)

Approximately 5-7 minutes.

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