Categories: Pasta, Salad

Ingredients

• 1 cup loosely packed fresh basil leaf
• 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

1. Add basil, garlic, pepper and salt into the container of an electric blender.

2. Process until ingredients are finely chopped.

3. Add oil and vinegar; process until well blended; set aside.

4. In a large bowl, combine tomatoes, zucchini, macaroni, and cheese; toss gently.

5. Pour dressing over salad; toss to coat.

6. Cover and refrigerate at least 2 hours or overnight.

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