<h1 class="pgc-h-arrow-right" data-track="1" > Italian macaroni salad</h1>
Welcome to The European Thanksgiving Extravaganza Recipes!
Europeans want to eat a lot on Thanksgiving, are you ready to accept all these delicacies?
Acorn pumpkin bowl creamy autumn soup and roasted pumpkin, pecan and pomegranate salad are already on the table, but what else is missing? It's a spaghetti salad! Let's solve this problem.
This pasta salad is vegan and gluten-free and takes about 30 minutes to make, with just 9 ingredients! This may be the last thing you'll be ready for Thanksgiving, and you can even do it ahead of time, and it seems to taste better over time.
The base is gluten-free macaroni roasted tomatoes (baked on parchment unless you want a black and ugly baking dish like ours) and a super delicious simple sauce. Classic flavor, simple to make, rich flavor.
Hope you all enjoy this recipe! It produces a quick cream with a rich flavor, rich nutrition, healthy and delicious taste, which is satisfying.
This is another simple side dish for Thanksgiving. Just put a little pasta on the table while keeping the food delicate. It's also delicious all year round, especially when tomatoes are plentiful.
<h1 class="pgc-h-arrow-right" data-track="16" > macaroni spaghetti salad (30 minutes!) ）</h1>
A healthy and delicious classic pasta salad made with creamy sauce and roasted tomatoes. Made with just 9 ingredients in 30 minutes!
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serving Size: 1 serving
Course: Salad
Type of cuisine: Gluten-free, vegetarian
Keep: 4 days
<h1 class="pgc-h-arrow-right" data-track="29" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="31" > pasta salad</h1>
2 cups cherries/cherry tomatoes (halved)
12 oz whole grain or gluten-free macaroni
<h1 class="pgc-h-arrow-right" data-track="34" > pesto</h1>
2 1/2 cups package fresh basil
1/4 cup roasted pine nuts (plus more for serving or wild walnuts)
1 medium lemon, juiced (yield approximately 3 tablespoons or 45 ml according to the original recipe)
1/4 cup vegan Parmesan cheese (plus more service)
1 pinch of sea salt
1/4 cup olive oil
<h1 class="pgc-h-arrow-right" data-track="42" > production instructions</h1>
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and spread parchment over a baking sheet.
Add the tomatoes to a baking dish and drizzle with a little oil and a pinch of salt and pepper. Bake side facing up for 20-25 minutes or until the bottom is golden brown and slightly creased. Set aside.
Bring a large pot of water to a boil and add a pinch of salt. After boiling water, add the pasta and cook according to the packaging instructions. Then drain and set aside. Drizzle with a little olive oil and stir to prevent sticking.
Make a salad dressing by adding basil, pine nuts, lemon juice, vegan Parmesan cheese and salt to a food processor, then stir and mix. Pour in the olive oil until creamy and smooth, scraping off the sides as needed. If it's too dry, add a little water. It should be thick but can be poured.
Taste and adjust the flavor as needed, add more lemon juice for added acidity, vegan Parmesan cheese for added cheese flavor, salt for added saltiness, and set aside.
Combine the cooked pasta and roasted tomatoes in a bowl and sprinkle with salad dressings. Stir to combine and enjoy immediately. Garnish with extra vegan Parmesan cheese and or fresh parsley or basil.
Best eaten fresh, leftovers can be stored in the refrigerator for up to 4 days. Enjoy at room temperature for optimal flavor texture.
<h1 class="pgc-h-arrow-right" data-track="50" > notes</h1>
*Nutritional information is a rough estimate, using whole wheat macaroni and all salad dressings and tomatoes, no extra ingredients.
* Pesto adapted from my vegetarian pesto Parma breadstick.
<h1 class="pgc-h-arrow-right" data-track="52" > nutrition (1 out of 6 servings).</h1>
Serving Size: 1 serving
Calories: 352
Carbohydrates: 37.3 g
Protein: 9.6 g
Fat: 19.7 g
Saturated fat: 2.7 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 116 mg
Fiber: 1.6 g
Sugar: 1.6 g