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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My husband and I love to go on nice picnics together. This salad brings back memories of a nice sunny day where we sat along side of a beautiful beach listening to the sounds of the ocean...I hope you enjoy!!! Ingredients:
16 ounces penne pasta |
2 cups cherry tomatoes |
4 ounces provolone cheese |
1 cup red pepper |
1/2 cup green pepper |
1/4 cup onion |
1/4 cup cucumber |
1/4 cup black olives |
2/3 cup vegetable oil |
1/3 cup red wine vinegar |
1 garlic clove |
3 tablespoons fresh basil or 3 teaspoons dried basil |
1 tablespoon dijon mustard |
1 1/2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon onion powder |
Directions:
1. Cook pasta according to package directions; drain and rinse with cold water. Place in a salad bowl; add tomatoes, cheese ( you can also use feta or swiss if you prefer, peppers, onion and olives.
2. In blender, combine the dressing ingredients.oil etc - cover and process until blended. Pour over pasta mixture and toss to coat. Refrigerate until cool.
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