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Macaroni Salad With Basil Dressing |
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Serves: 10
Print this Recipe
This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.
Christine Gibson, Fontana, Wisconsin
1 cup loosely packed fresh basil leaves
3 cloves garlic
1/2 teaspoon pepper
1/2 teaspoon salt, optional
2/3 cup olive oil
1 tablespoon red wine vinegar or cider vinegar
3 medium tomatoes, seeded and diced
2 to 3 medium zucchini, cut into 1/4-inch slices
7 to 8 ounces elbow macaroni, cooked and drained
2 cups (8 ounces) shredded cheddar cheese or low-fat mozzarella
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
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