Summer Macaroni Salad
About
From Steve’s sister Rhonda
Ingredients
- 8 oz. Macaroni (Elbow or any kind: I used tri-color rotini, Rhonda used Bow Ties)
- ⅔ c. olive oil
- ⅓ c. red wine vinegar
- ¼ c. grated romano cheese
- ¾ T. dried basil
- 1 t. salt
- 1 t. pepper
- 3-4 chicken breasts, white meat, cooked and chopped
- 1 pint cherry tomatoes, halved
- 4 oz. mozzarella cheese (in bite-size pieces)
- 4 oz. cheddar cheese (in bite-size pieces)
- 1 cup mayonnaise
Steps
Cook macaroni, then drain and rinse with cold water. Blend olive oil, vinegar, romano cheese, basil, salt, and pepper.
Add rest of ingredients. Fold together and toss well. Chill. Toss again before serving.
Variations
Can also add
- ½ c. green (or yellow, red, or orange) peppers (chopped small)
- ½ c. ripe olives, sliced