SWEET BASIL DRESSING FOR MACARONI SALAD
A light, refreshing, tangy dressing using fresh sweet basil!
Makes enough to dress 3 cups dried macaroni plus your
favorite additional ingredients.
1/2 c. olive oil
1/4 c. white vinegar
1/4 c. prepared yellow mustard
1 rounded T. ketchup
1/2 c. nondairy liquid creamy
2 T. sugar
20 fresh basil leaves, cut crosswise into thin strips
freshly ground black pepper
salt to taste
Combine oil, vinegar, mustard, ketchup, nondairy creamer and sugar in a blender container. Blend on medium then high speed till smooth and creamy. Transfer to small bowl.
Add basil leaves, freshly ground black pepper and salt to taste. Stir well, then pour over your macaroni salad ingredients. Toss, adjust for salt and serve.
If desired, garnish with additional fresh basil strips sprinkling loosely on top of the salad.
Serving Suggestion: Cook 3 cups dried macaroni in salted, boiling water till tender. Drain, rinse under cold water, then drain again. Add 1/2 cup diced green pepper, 1/2 cup sliced scallion, 1 pint cherry tomatoes, cut from tip to tip into quarters, and 16 ounce package frozen petite peas, thawed.
Combine all macaroni and salad ingredients in large bowl. Salt to taste and stir to disperse ingredients evenly. Pour dressing over, toss gently and serve.
TIP: As is true with pasta salads, for the freshest tasting macaroni salads, it’s best to serve the salad directly after tossing it. So, if pressed for time, prepare all ingredients in advance of serving. Store in covered containers, then when ready to serve, assemble salad.