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Italian Macaroni
Ingredients:

8 ounces elbow macaroni
34 cup diced tomato
12 cup Italian dressing
2 tablespoons balsamic vinegar

Instruction:

Cook macaroni according to directions. Drain. I rinse mine in cold water because I usually don't have time to refrigerate. Add 3/4 cup of diced tomatoes (I use canned). Add italian dressing and balsamic vinegar. Mix well. Refrigerate. Stir again before serving.

Source: www.food.com