Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing.
INGREDIENTS (for 8 servings):
- 1 (16 ounce) package penne pasta
- 1/4 cup vegetable oil
- 1 teaspoon lemon juice
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 sweet onion, chopped
- 1 cucumber, coarsely chopped
- 1 cup black olives, chopped
Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.