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Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 335
  • Fat:
  • 19 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 7 mg
  • Sodium:
  • 703 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 3 g
  • Protein:
  • 8 g

Strikeout Salad

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

PREP

 30 min.

TOTAL

 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 or cider 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.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008