italian-macaroni-salad
- 1 lb. elbow macaroni
- 6 oz. can large black olives, sliced (I prefer to slice them myself)
- 1 large red bell pepper, chopped
- 1 medium yellow onion, chopped
- 12 oz. grape tomatoes, halved
- 14 oz. fresh basil
- 6 tablespoons olive oil
- 2 large or 4 small cloves garlic, minced
How to Make It
- Rinse basil in water and chop with a knife (I prefer to use kitchen scissors). Place in small bowl and add minced garlic and olive oil and mix well. Set aside.
- Boil macaroni until soft and drain. Place in a extra large bowl and drizzle with olive oil so the noodles won’t stick together.
- Add olives, bell peppers, onions, tomatoes and basil mix to the macaroni and mix together.
Dressing
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sugar
- 1-1/2 tablespoons salt
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 3/4 cup red wine vinegar
- 2/3 cup olive oil
- 6 tablespoons water
Directions:
- Mix the dried ingredients in a small bowl or in a medium jar. Add vinegar, olive oil and water and either whisk or shake. Pour over salad and mix well. Refrigerate for several hours to overnight. Enjoy! Serves 12.
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