MACARONI SALAD WITH BASIL DRESSING

Photo by Joanmarie J.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    cup loosely packed fresh basil leaves

  • 3

    garlic cloves

  • 1/2

    teaspoon pepper

  • 1/2

    teaspoon salt, optional

  • 2/3

    cup olive oil

  • 1

    tablespoon red wine vinegar

  • 3

    medium tomatoes, seeded and diced

  • 2 to 3

    medium zucchini, cut into 1/4-inch slices

  • 7 to 8

    ounces elbow macaroni, cooked and drained

  • 2

    cups (8 ounces) shredded cheddar cheese or part-skim mozzarella cheese

Directions

•In a blender container or food processor, combine the basil, garlic, pepper, and salt if desired. Process until finely chopped. Add oil and vinegar; process until well blended. Set aside. In a 4-qt. salad bowl, combine tomatoes, zucchini, macaroni and cheese; toss lightly. Pour dressing over all; toss to coat. Cover and refrigerate at least 2 hours or overnight. Yield: 10 servings. Nutritional Facts: One serving (prepared with low-fat mozzarella and without add salt) equals 273 calories, 18 g fat (0 saturated fat), 12 mg cholesterol, 126 mg sodium, 21 g carbohydrate, 0 fiber,

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