When my husband and I planned our first garden, we overdid the tomato and zucchini plants. By the end of harvest, I was at my wit's end wondering what else I could do with all those vegetables (sound familiar?). That's when my sister and I came up with this great-tasting salad. Today, even though we have our garden under control, we still make this popular dish.
Macaroni Salad with Basil Dressing
Macaroni Salad with Basil Dressing
Prep Time
10 min
Yield
10 servings
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 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.
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