Vegan Macaroni Salad Al Italiano
- Ready In:
- 4hrs 20mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 340.19 g macaroni (elbow, fusilli, bow tie, any kind)
- 340.19 g canned diced tomatoes
- 236.59 ml soy mayonnaise
- 2 medium garlic cloves, minced
- 0 medium red onion, finely chopped
- 59.16 ml olive oil
- 29.58 ml red wine
- 29.58 ml fresh-squeezed lemon juice
- 78.78 ml fresh basil, chopped
- 2.46 ml dried oregano
- 2.46 ml sage
- 2.46 ml rosemary
- 2.46 ml marjoram
- black salt & pepper
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?
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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