Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         pasta
   2      tablespoons   olive oil
     1/2                red bell pepper
     1/2                yellow bell pepper
     1/2                green bell pepper
   1      cup           broccoli florets
   4      ounces        gouda cheese
   1                    red onion
   2      tablespoons   capers
     1/2  cup           chopped parsley
     1/4  cup           chopped basil
                        ***VINAIGRETTE***
   1      jar           roasted red peppers
   3      tablespoons   balsamic vinegar
   1      tablespoon    olive oil
                        salt and black pepper

Preparation:

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.