Picnic Macaroni with Italian Dressing
Recipe type: side dish
Italian Dressing:
  • ½ cup Extra Virgin Olive Oil
  • ⅓ cup white balsamic vinegar
  • 2 tbsp freshly grated parmesan (sub nutritional yeast)
  • 2 teaspoons maple syrup or honey
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
Macaroni Salad
  • 16 ounces pasta of choice, cooked, rinsed and cooled. Can toss with a thin layer of avocado oil to prevent sticking (I recommend Banza rotini)
  • ½ yellow bell pepper, diced into ¼” pieces
  • 1 pint cherry tomatoes, sliced in half
  • ⅔ cup sliced black olives
  • ⅓ cup finely minced red onion
  • 6 ounces uncured nitrate-free salami (I like Applegate Farms brand)
  • 8 ounces fresh mini-mozzarella balls, sliced in half
  • ¼ cup freshly grated parmesan, plus more to taste
  • ½ cup finely chopped fresh basil
Italian Dressing:
  1. Combine all ingredients in a blender and puree until smooth and creamy. Refrigerate while you prepare pasta salad.
Macaroni Pasta:
  1. In a large mixing bowl, toss cooked noodles with all ingredients except basil. Add dressing to taste. I personally use the entire batch, but you can start with half and go from there.
  2. Refrigerate at least 4 hours, ideally 8 or overnight, before serving. Garnish with fresh basil and extra grated parmesan (if using), before serving.
  3. Salad will keep tightly sealed in the refrigerator up to four days.
Recipe by StyleBlueprint at https://styleblueprint.com/everyday/pasta-salad-recipes/