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Macaroni Salad with Basil Dressing

 Macaroni Salad with Basil Dressing
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.
10 ServingsPrep: 10 min. + chilling


  • 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


  • 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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Macaroni Salad with Basil Dressing (continued)

Nutritional Facts: 10 g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 meat, 1 vegetable.