Pasta Salad

This salad is great for a summer dinner, but honestly we love it all year round. It tastes much better if you make it and give it at least 8 hours to chill, even up to a day ahead.

1 lb of pasta farfalle (my favorite is Barilla Plus)
2-3 roasted bell peppers (the more colors the better red, orange, and yellow)
1/2 large purple onion chopped finely (1/4 to 1/2 cup total)
1 Tbl of dried basil or 10 fresh leaves chopped
1 small can sliced black olives (also really good with green or kalamata olives)
8 oz of crumbled feta cheese
4 oz shredded Parmesan
Caesar dresssing (I use Newman's Own Creamy Caesar)

Seed and roast bell peppers in broiler until charred. Remove skin and chop into small pieces
Cook pasta al dente and drain and cool
Chop onion, basil, and olives (if needed)
Once pasta is cool, add all other ingredients and combine in a large bowl. Start with a light drizzle of dressings. Cover and let cool in refrigerator. Taste before serving and add Caesar dressing if desired.