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Place the macaroni in a large pan of boiling, salted water for 10 minutes, or until tender but still firm. Rinse in cold water and drain well. Cut a small cross in the top of each tomato and submerge them into boiling water for 30 seconds.
Remove the skins from the tomatoes carefully, using a sharp knife. Chop the tomatoes roughly. Mix all the ingredients in a large bowl and chill in the refrigerator for 30 minutes before serving. Extra salt and pepper might be needed, taste the salad to see.
8oz macaroni 225g
4-5 zuchinnis, thinly sliced
8 stuffed green olives, sliced
6tbsp French dressing
salt & freshly ground black pepper