Summer Macaroni Salad
The English Kitchen
The English Kitchen
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Ingredients

  • For the Salad
  • 6 ripe medium tomatoes
  • 1 large red bell pepper
  • 226 g of uncooked macaroni (8 ounces)
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  • For the Vinaigrette
  • 10 large basil leaves, minced (1 TBS)
  • 2 large cloves garlic, peeled and minced (1 TBS)
  • 6 TBS olive oil
  • 60 ml balsamic vinegar (1/4 cup)
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp red pepper flakes

Instructions

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