This is an easy and adaptable macaroni salad recipe that’s just perfect for a summer BBQ or picnic. It doesn’t take all that long to prepare and you can mix in your favorite vegetables and change it up as you see fit.

Ingredients

1 box Barilla Elbows
2 cups chopped tomatoes
1 cup chopped cucumbers
1/2 cup chopped onions
1/2 cup chopped red (or orange) peppers
1/2 cup shredded carrots
8 ounces diced mozzarella cheese
1 cup basil leaves
1 clove garlic
3 heaping tablespoons mayonnaise
1/4 cup olive oil
Salt and Pepper to taste

Directions

Follow directions on the box for cooking the elbows. I use Barilla elbows because they have ridges that hold the dressing better and normally cook them for about 7 minutes so they are al dente. Once cooked, rinse with cold water and drain.

To make the creamy pesto dressing, coarsely chop the basil and garlic. Place in either a blender or food processor, or use an immersion blender to mix. Add the oil and mayonnaise and mix until completely blended. For more punch, think about adding some grated parmesan to the dressing if you’d like. If you’re adding parmesan, you may want to hold back on the salt at this stage, but salt and pepper to taste. If you like it more garlicky, add additional cloves before you mix the dressing in your blender or food processor.

If you really like basil, double up the amount and add a little more oil and mayo to keep the dressing smooth. Or just make a chiffonade of the basil and mix it in!

Place macaroni in a large bowl and add the dressing. Mix well.

Add the tomatoes, cucumbers, onions, red peppers, carrots, and cheese and mix again. I used both red and yellow grape tomatoes to add a punch of color to the salad.

To change things up, consider using these ingredients as additions to the salad:

scallions, greens included
salami
pitted green olives
marinated artichokes
celery (I like the greens better than the stalk)
Peas

I’d love to hear from you if you try the recipe and if you added anything different to the mix!