Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories441.2 kcal (22%)
Total Fat30.1 g (43%)
Carbs33.6 g (13%)
Sugars2.8 g (3%)
Protein9.8 g (20%)
Sodium1116.9 mg (56%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
16 OZmacaroni elbows
1 tablespoonolive oil
½ cupmayonnaise
⅛ cupbalsamic vinegar
3 tablespoonsdijon mustard
1 tablespoonminced garlic
2 tablespoonspesto
1 tablespoonsalt
1 teaspoonpepper
1 teaspoonsugar
1 teaspoondried thyme
2 teaspoonsdried oregano
½ cupolive oil
1red bell pepper
chopped
1zucchini
chopped finely
0.5onion
diced
4 Ozpepperoni
sliced thinly
0.25 lbcheddar cheese
diced into very small squares
1 cansliced olives
drained
1 x 15 Ozcan diced tomatoes with green chilies
drained
Fresh Italian parsley
to garnish
Instructions
Step 1
Cook the macaroni as package instructs in salted water. Drain but do not rinse pasta. Transfer to a large bowl and mix in 1 tablespoon of olive oil. Set aside.
Step 2
Mix the mayonnaise, dijon, vinegar, pesto, salt, pepper, sugar, garlic, oregano, and thyme. Use a submersion blender to blend the mixture while slowly adding 1/2 cup olive oil until the ingredients become emulsified. Stir into the cooked pasta while it's still warm. Cover and refrigerate while you prepare the vegetables.
Step 3
Make sure the pasta has enough time to soak up the emulsification, at least 1/2 an hour.
Step 4
Chop the zucchini, bellpepper, onion, pepperoni and cheese. Open and drain the tomatoes and olives.
Step 5
Fold everything together. Garnish with chopped parsley and refrigerate at least 1 hour before serving.
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