Ingredients
1 cup loosely packed fresh basil leaves3 garlic cloves1/2 teaspoon pepper1/2 teaspoon salt, optional2/3 cup olive oil1 tablespoon red wine vinegar3 medium tomatoes, seeded and diced2 to 3 medium zucchini, cut into 1/4-inch slices7 to 8 ounces elbow macaroni, cooked and drained2 cups shredded cheddar cheese or part-skim mozzarella cheese
Preparation
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.
