Macaroni Salad With Basil Dressing

1. Add basil, garlic, pepper and salt into the container of an electric blender.

2. Process until ingredients are finely chopped.

3. Add oil and vinegar; process until well blended; set aside.

4. In a large bowl, combine tomatoes, zucchini, macaroni, and cheese; toss gently.

5. Pour dressing over salad; toss to coat.

6. Cover and refrigerate at least 2 hours or overnight.

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Nutrient	Quantity
Total fats	146.1233 g
Protein	49.8389 g
Carbohydrates	19.8668 g
Energy	1570.0573 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1857 g
Water	576.9478 g
Aspartic acid	0.6843 g
Calcium, Ca	340.1097 mg
Lutein + zeaxanthin	465.752 g
Fiber, total dietary	5.5619 g
Fatty acids, total saturated 22:0	0.1858 g
Carotene, beta	1664.39 g
Niacin	5.0071 mg
Vitamin A, RAE	231.851 g
Arginine	0.1797 g
Riboflavin	0.436 mg
Tocopherol, beta	0.1953 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.4478 g
Glutamic acid	1.7913 g
Sodium, Na	179.6353 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8477 g
Total lipid (fat)	146.1233 g
Manganese, Mn	0.9361 mg
Fructose	5.0606 g
Proline	0.1249 g
Fatty acids, total saturated 16:0	16.5789 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.0005 g
Choline, total	174.8362 mg
Sugars, total	9.8094 g
Serine	0.159 g
Fatty acids, total saturated 10:0	0.001 g
Fatty acids, total saturated 18:0	2.9316 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.732 mg
Selenium, Se	39.5697 g
Ash	5.1751 g
Fatty acids, total saturated 18:1 undifferentiated	102.9291 g
Pantothenic acid	0.5353 mg
Phenylalanine	0.1581 g
Copper, Cu	0.8754 mg
Betaine	0.7177 mg
Thiamin	0.4429 mg
Retinol	68 g
Methionine	0.044 g
Iron, Fe	5.68 mg
Carbohydrate, by difference	19.8668 g
Phosphorus, P	545.846 mg
Folate, total	96.611 g
Tocopherol, gamma	1.7889 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	9494.83 g
Alanine	0.1726 g
Cholesterol	113.3333 mg
Valine	0.1458 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	14.4847 g
Glycine	0.1322 g
Carotene, alpha	372.966 g
Glucose (dextrose)	4.618 g
Fatty acids, total saturated 14:0	0.0052 g
Zinc, Zn	3.3042 mg
Isoleucine	0.1266 g
Fatty acids, total saturated 12:0	0.0031 g
Fatty acids, total polyunsaturated	15.9459 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.18 g
Leucine	0.1957 g
Tocotrienol, alpha	0.0564 mg
Vitamin A, IU	3475.5277 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	96.611 g
Tryptophan	0.0372 g
Vitamin C, total ascorbic acid	64.6885 mg
Phytosterols	346.186 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 20:0	0.5962 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0942 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	119.9838 g
Fatty acids, total saturated	20.3421 g
Histidine	0.0851 g
Fatty acids, total monounsaturated	105.4059 g
Threonine	0.1411 g
Folate, food	96.611 g
Fatty acids, total polyunsaturated 17:0	0.0317 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	23.821 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	103.5923 mg
Lysine	0.1796 g
Potassium, K	1621.2413 mg
Cystine	0.0518 g
Fluoride, F	9.2736 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	0.66 cup	1272.96	0	144
Elbow macaroni	8 ounces	201.7333	0	1.1333
Cheddar cheese	2 cups	0	0	0
Tomato	3	66.42	14.3541	0.738
Zucchini	3	6.93	1.0263	0.132
Pepper	1 teaspoon	5.773	1.4708	0.075
red wine vinegar	1 tablespoon	2.831	0.0402	0
basil leaf	1 cup	201.7333	0	1.1333