Cube all of the cheese, and set aside. In a souffle dish, put down a layer of the Pea Salad. Follow with a layer of cheese, taking a bit of each variety of cheese. Alternate layers of cheese and pea salad, until you are out of ingredients. Bake in a preheated 375 degrees for 25 minutes.
For green pea salad:
Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.
Recipe copyright B. Smith, with additions by Nell Carter