Pasta salad prepared from cooked macaroni pasta, quartered cherry tomatoes, chopped green bell pepper, sliced green or black olives, and a creamy dressing created by combining mayonnaise, red wine vinegar,
minced garlic, dried basil, coarse salt, and fresh ground black pepper. Salad is best served chilled. Perfect for picnics, potlucks, and patio parties.
Ingredients -
1 cup Real Mayonnaise
2 tablespoons Red Wine Vinegar
1 Garlic Clove, minced
1 teaspoon Dried Basil
1 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1-1/2 cups twist Macaroni, cooked and drained
1 cup quartered Cherry Tomatoes
1/2 cup chopped Green Pepper
1/2 cup sliced Ripe Olives
Preparation:
1. In a large bowl, combine the mayo, vinegar, garlic, basil, salt and pepper.
2. Mix well.
3. Stir in the macaroni, tomatoes, green pepper and olives.
4. Cover and refrigerate for 2 hours before serving.
Pasta Salad Making Tips -
Artichoke
Artichokes are round, with sharp pointed leaves. Artichokes have a nutty, subtle flavor are incredible popular in salads, by themselves when cooked and as an ingredient in dips.
Pasta Salad Making Tips -
Sun-Dried Tomatoes
Sun-dried tomatoes are dried tomatoes, generally packed in oil, and found in jars. Sun-dried tomatoes are readily available in supermarkets.
