Ingredients:
1 cup loosely packed fresh basil leaves
3 cloves garlic, minced
1 teaspoon pepper
1/2 teaspoon salt
2/3 cup olive oil
1 tablespoon red wine vinegar
3 medium tomatoes, seeded and diced
3 medium zucchini, 1/4 inch slices
8 ounces elbow macaroni, cooked and drained
2 cups shredded cheddar cheese
Directions:
Add basil, garlic, pepper and salt into the container of an electric blender.
Process until ingredients are finely chopped.
Add oil and vinegar; process until well blended; set aside.
In a large bowl, combine tomatoes, zucchini, macaroni, and cheese; toss gently.
Pour dressing over salad; toss to coat.
Cover and refrigerate at least 2 hours or overnight.
Servings: 10
Time preparation: 25 min.
Time total: 25 min.