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Sunday, November 15, 2015

Sun-Dried Tomato and Borgonzola Macaroni Salad

Course Salads
Prep. Time 10 mins
Cooking Time 10 mins
Yields 4 servings

1 1/2 cups (375 ml) macaroni
4 oz (112 g) Canadian Borgonzola cheese, crumbled
2 carrots, cut into thin strips
1/3 cup (80 ml) sliced sun-dried tomatoes
2 green onions, chopped
1/4 cup (60 ml) olive oil
3 tbsp (45 ml) red wine vinegar
Dill seeds

Cook macaroni in boiling water, until al dente. Drain and place in large bowl. Add Canadian Borgonzola cheese and remaining ingredients and season with salt, pepper and dill seeds.

Mix well and set aside in refrigerator.

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