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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This medley of garden-fresh vegetables, tender pasta and a homemade vinaigrette is sure to execute a triple play on your taste buds. The tubular noodles and round olives will likely remind your crew of bats and balls. Ingredients:
1 package (16 ounces) tube pasta |
2 cups halved cherry tomatoes |
1 block (4 ounces) provolone cheese, cubed |
1 cup chopped sweet red pepper |
1/2 cup chopped green pepper |
1 medium onion, chopped |
1 can (14 ounces) pitted ripe olives, drained |
dressing: |
2/3 cup vegetable oil |
1/3 cup red wine vinegar |
3 tablespoons minced fresh basil or 3 teaspoons dried basil |
1 garlic clove, minced |
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, peppers, onion and olives.
2. In a blender, combine the dressing ingredients; cover and process until blended. Pour over pasta mixture and toss to coat. Refrigerate until serving. Yield: 12 servings.
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