Strikeout Salad
Quick Cooking
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.
SERVINGS: 12
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 30 min.
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:
Cook pasta according to package directions; drain and rinse with cold water. Place in a salad bowl; add tomatoes, cheese, peppers, onion and olives.
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.
Nutrition Facts
One serving:(1 cup)
Calories: 335 Fat:19 g Saturated Fat:4 g Cholesterol:
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