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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

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.
Nutrition Facts
1 cup: 335 calories, 19g fat (4g saturated fat), 7mg cholesterol, 703mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 8g protein.

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