Rotelle Salad with Four Peppers and Fontina Cheese
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Greek olives||1 Cup (16 tbs), pitted|
|Basil||1⁄4 Cup (4 tbs), chopped|
|Black pepper||To Taste|
|Rotelle pasta||1 Pound, cooked according to package directions|
|Fontina cheese||1⁄2 Pound, cubed|
Heat the oil in a medium skillet, and stir-fry the peppers and garlic for about 3 minutes, until tender-crisp.
Remove from the heat, and stir in the olives, basil, and black pepper.
The peppers can be prepared ahead and held at room temperature for 1 hour.
Cook the rotelle, drain, and mix it while still warm with the peppers and olives.
Cool slightly; stir in the cheese.