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.
Strikeout Salad
Strikeout Salad
Prep Time
30 min
Yield
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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