PHOTO BY: Dilys B.   DAILY RECIPE SUBMITTED BY: Linda Demaria Orange, yellow, and red peppers are tossed with an olive oil and vinegar dressing and tricolor pasta. Original recipe yield: 8 servings PREP TIME  15 Min COOK TIME  10 Min READY IN  25 Min PHOTO BY: Dilys B. SERVINGS   8 INGREDIENTS 1 (16 ounce) package tri-color pasta 2/3 cup olive oil 3 tablespoons white wine vinegar 1/4 cup fresh basil leaves 2 tablespoons grated Parmesan cheese 1 1/4 teaspoons salt 1/4 teaspoon ground black pepper 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 orange bell pepper, julienned 1 medium fresh tomato, chopped 1 (2.25 ounce) can black olives, drained 8 ounces mozzarella cheese, cubed DIRECTIONS Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth. In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.