Vegan Macaroni Salad Al Italiano

SamiBTX's Note:

Another recipe I came up with on a whim, it has an obvious Italian taste that no chickens had to stress in order to make. ;-)

• Total Time: 4 hrs 20 mins
• Prep Time: 4 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 12 ounces macaroni (elbow, fusilli, bow tie, any kind)
• 12 ounces canned diced tomatoes
• 1 cup soy mayonnaise
• 2 medium garlic cloves , minced
• 1⁄3; medium red onion , finely chopped
• 4 tablespoons olive oil
• 2 tablespoons red wine
• 2 tablespoons fresh-squeezed lemon juice
• 1⁄3; cup fresh basil , chopped
• ½ teaspoon dried oregano
• ½ teaspoon sage
• ½ teaspoon rosemary
• ½ teaspoon marjoram
• black salt & pepper

Directions:

1. Cook the pasta, drain & set aside.
2. Drain 2/3 of the tomato juice from the can & in a medium sauce pan combine the tomatoes & the remaining juice with the garlic & half the chopped basil. On medium heat (allowing the sauce to bubble) stir the tomato & garlic together for two minutes & then add the wine & seasonings & cook for another 2 minutes. Let cool to room temperature.
3. Take the pasta & mix all at once with the mayonnaise, remaining basil, onion, olive oil, lemon juice & salt & pepper to taste. Then transfer the tomato sauce to the pasta mixture & stir one again until all in fully incorperated.
4. Chill for three hours or until cold.