Cooking Index - Cooking Recipes & IdeasGarden Macaroni Salad Recipe - Cooking Index

Garden Macaroni Salad

Type: Meat, Pasta, Vegetables
Courses: Salads
Serves: 12 people

Recipe Ingredients

  Dressing
2 tablespoons 30mlDijon mustard
1/2 cup 118mlRed wine vinegar
1 tablespoon 15mlFinely minced garlic
1 teaspoon 5mlGranulated sugar
1 cup 237mlOlive oil
  Salt and pepper - to taste
  Salad
1 lb 454g / 16ozFusilli or other pasta
6   Ripe plum tomatoes - each cut in 8 pieces
1   Yellow pepper - seeded (large)
  Cut in 1/4" dice
1/2 cup 80g / 2.8ozYellow raisins
1/2 cup 73g / 2.6ozCoarsely chopped walnuts
3/4 lb 340g / 11ozSnow peas - lightly blanched cut lengthwise in 1/4" slivers
1/2 lb 227g / 8ozTender green beans - lightly blanched cut in 1" lengths
6   Scallions, 3" green on - thinly sliced
1   Zucchini - in 1/4" dice (medium)
3/4 cup 177mlPitted imported black olives
3/4 cup 30g / 1.1ozFresh basil leaves - slivered 2 tbs reserved
1/4 cup 59mlParmesan - freshly grated

Recipe Instructions

Dressing: In a large bowl, whisk together Dijon mustard, red wine vinegar, garlic and sugar. Slowly drizzle in olive oil, whisking constantly. Season with salt and pepper, then set aside for at least 1 hour for flavors to blend.

Bring a large pot of salted water to a boil. Cook pasta until just tender (al dente). Drain, rinse under cold water and drain again.

Place in a large bowl and toss with 3/4 cup of the dressing. Add tomatoes, yellow pepper, raisins and walnuts. Toss pasta and other ingredients again and set aside.

Twenty minutes before serving, add the lightly blanched snow peas, green beans, scallions, zucchini, black olives and 3/4 cup slivered fresh basil. Toss together and adjust seasonings. Just before serving, add additional dressing to moisten the salad. Then toss with Parmesan cheese and garnish with reserved 2 tbs slivered basil leaves.

Source:
Country Woman Magazine, 6/97

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