Best 8 Macaroni Salad With Basil Dressing Recipes

MACARONI SALAD WITH BASIL DRESSING

Steps:

• 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. Diabetic Exchanges: One serving (prepared with low-fat mozzarella and without added salt) equals 3 fat, 1 starch, 1 vegetable, 1 meat also, 273 calories, 126 mg sodium, 12 mg cholesterol, 21 gm carbohydrate, 10 gm protein, 18 gm fat.© Copyright Reiman Publications, 1993-1997

PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
• Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
• In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
• Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

MACARONI SALAD WITH BASIL DRESSING

Steps:

• 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.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
• Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
• Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

MACARONI SALAD WITH BASIL DRESSING

Steps:

• 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.

ITALIAN BASIL PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

MACARONI SALAD WITH BUTTERMILK DRESSING

Steps:

• Cook and cool macaroni. Cut tomatoes into chunks. Cut zucchini lenghwise in half. Cut each diagonally into thin slices. Dice yellow squash.
• In large bowl, mix mayonnaise, basil, lemon juice, salt, pepper and buttermilk. Add macaroni, tomato chunks, zucchini and squash with mixture. Gently stir until coated.
• Can be served at room temperature or cooled. If salad is too dry, stir in additional buttermilk, just until moistened.