Vegan Macaroni Salad Al Italiano

"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. ;-)"
 
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Ready In:
4hrs 20mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Cook the pasta, drain & set aside.
  • 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.
  • 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.
  • Chill for three hours or until cold.

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RECIPE SUBMITTED BY

Where do you live? - Texas, where there are two seasons; Hot or not! What you do for work? For fun? - Not working as of now, maybe at Starbucks eventually, I love coffee insanely. What's your favorite cookbook? - "The Complete Vegan Cookbook" Every dish I make out of it turns out to be a knock-out! Even when I'm skeptical about certain ingredients. But still, I can't understand how they can call it the "complete" vegan cookbook with no hummus recipes. What are your passions? - Animals rights, human rights, the environment, cutting red tape, coffee, music, writing, the typical hippy stuff. :-p Your pet peeves? - Smacking, babies crying, healthy average-height 120-lb women being labeled as "full-figured", people who swear WAAAAAY too much instead of using it tastefully. :D
 
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