Macaroni Salad with Basil Dressing Recipe
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.
This recipe is:
Healthy
Quick
10 Servings
Prep: 10 min. + chilling
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.
Nutrition 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, 10 g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 meat, 1 vegetable.
Macaroni Salad with Basil Dressing published in Country Extra July 1993, p51
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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