Ingredients
1 package (16 ounces) tube pasta2 cups halved cherry tomatoes1 block (4 ounces) provolone cheese, cubed1 cup chopped sweet red pepper1/2 cup chopped green pepper1 medium onion, chopped1 can (14 ounces) pitted ripe olives, drainedDRESSING:2/3 cup vegetable oil1/3 cup red wine vinegar3 tablespoons minced fresh basil or 3 teaspoons dried basil1 garlic clove, minced1 tablespoon Dijon mustard1-1/2 teaspoons salt1 teaspoon sugar1 teaspoon onion powder
Preparation
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.
