Directions:
- In a blender container or food processor, combine the basil, garlic, pepper, and salt if desired. Process until finely chopped. Add oil and vinegar; process until well blended. Set aside. In a 4-qt. salad bowl, combine tomatoes, zucchini, macaroni and cheese; toss lightly. Pour dressing over all; toss to coat. Cover and refrigerate at least 2 hours or overnight. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.04 Kcal (842 kJ) | ||
| Calories from fat | 154.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.13g | 26% | |
|---|---|---|---|
| Cholesterol | 5.95mg | 2% | |
| Sodium | 154.05mg | 6% | |
| Potassium | 130.96mg | 3% | |
| Total Carbs | 9.11g | 3% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 7mg | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 226.53 Kcal (948 kJ) | ||
| Calories from fat | 173.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.3g | 26% | |
|---|---|---|---|
| Cholesterol | 6.71mg | 2% | |
| Sodium | 173.57mg | 6% | |
| Potassium | 147.56mg | 3% | |
| Total Carbs | 10.26g | 3% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 3.81g | 7% | |
| Vitamin C | 7.9mg | 12% | |
| Iron | 0.5mg | 2% | |
| Calcium | 60.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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