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
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Add basil, garlic, pepper and salt into the container of an electric blender.
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Process until ingredients are finely chopped.
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Add oil and vinegar; process until well blended; set aside.
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In a large bowl, combine tomatoes, zucchini, macaroni, and cheese; toss gently.
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Pour dressing over salad; toss to coat.
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Cover and refrigerate at least 2 hours or overnight.