Ingredients Jump to Instructions ↓

  1. 1 cup loosely packed fresh basil leaves

  2. 3 garlic cloves

  3. 1/2 teaspoon pepper

  4. 1/2 teaspoon salt, optional

  5. 2/3 cup olive oil

  6. 1 tablespoon red wine vinegar

  7. 3 medium tomatoes, seeded and diced

  8. 2 to 3 medium zucchini, cut into 1/4-inch slices

  9. 7 to 8 ounces elbow macaroni, cooked and drained

  10. 2 cups (8 ounces) shredded cheddar cheese or part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. 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.


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