Parmesan And Pepper Pasta Salad - cooking recipe

Ingredients

1 lb penne pasta
7 tbsp olive oil
2 cloves garlic, finely chopped
2 slices white bread, cubed
1 large red pepper, seeded and cut into thin strips
1 large carrot, peeled and cut into thin strips
6 None green onions, trimmed and cut into thin strips
2 tbsp white wine vinegar
12 None pitted black olives
3/4 cup freshly grated Parmesan cheese

Preparation

Cook pasta in boiling salted water for 8-10 mins until tender, yet still slightly firm to the bite. Drain and rinse under cold water. Place in a serving bowl.
Heat 4 tbsp of the oil in a large skillet on medium heat. Saute garlic for 1 min. Add bread cubes and saute for 2 mins until crisp and golden. Drain on paper towels and set aside to cool. Add 2 tbsp oil to the skillet. Saute pepper for 2-3 mins. Remove with a slotted spoon and add to the pasta. Add remaining 1 tbsp oil to the skillet. Saute carrot for 2-3 mins. Remove with a slotted spoon and add to the pasta. Saute onions for 1 min. Remove with a slotted spoon and add to the pasta.
Stir vinegar into oil remaining in skillet. Pour over pasta. Add bread cubes, olives and Parmesan cheese. Season well and toss to mix before serving.