Manual

Summer Macaroni Salad

The Cuisinart

3-in-1 Fruit and Vegetable Chopper makes chopping

veggies a breeze—perfect for your favorite salads.

Makes 14 cups

1 pound medium macaroni such as elbows, shells or orecchiette

1 small zucchini

1 small yellow squash

1 teaspoon dried Italian seasoning, divided

¼ teaspoon salt

2 teaspoons fresh lemon juice

1 red bell pepper

½ red onion

1 cup pitted Kalamata olives

3 to 4 medium tomatoes on the vine

½ cup olive oil

2 tablespoons red wine vinegar

1. Fill a large stockpot with water and add a dash of salt. Once boiling,

prepare macaroni according to the package instructions. Strain and

reserve.

2. While the macaroni is cooking, prep the zucchini and summer

squash by cutting each in half. Cut each half into 3 horizontal

planks. Use the large dicing blade to dice the zucchini and summer

squash.