I discovered this pasta salad in a magazine last year and tweaked it to my family's tastes. It's perfect for a summer meal because it requires little cook-time (just boiling pasta) and is served cold.

1 package (16 oz) tube pasta
1 c halved cherry tomatoes
4 oz provolone cheese, cubed

Dressing:
2/3 c vegetable oil
1/3 c red wine vinegar or cider vinegar
3 T minced fresh basil or 3 tsp dried basil
1 garlic clove, minced
1 T dijon mustard
1-1/2 tsp salt
1 tsp sugar
1 tsp onion powder

Cook pasta according to package directions; drain and rinse with cold water. Place in large bowl; add tomatoes and cheese.

In a blender, combine dressing ingredients. Cover and process until blended. Pour over pasta mixture and toss to coat. Refrigerate until serving.

(0)