Vegan Macaroni Salad Al Italiano

Ingredients

• 12 ounces macaroni (elbow, fusilli, bow tie, any kind)
• 12 ounces canned diced tomatoes
• 1 cup soy mayonnaise
• 2 medium garlic cloves, minced
• 1/3 medium red onion, finely chopped
• 4 tablespoons olive oil
• 2 tablespoons red wine
• 2 tablespoons fresh-squeezed lemon juice
• 1/3 cup fresh basil, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary
• 1/2 teaspoon marjoram
• black salt & pepper

Directions

1. 1

   Cook the pasta, drain & set aside.

2. 2

   Drain 2/3 of the tomato juice from the can & in a medium sauce pan combine the tomatoes & the remaining juice with the garlic & half the chopped basil. On medium heat (allowing the sauce to bubble) stir the tomato & garlic together for two minutes & then add the wine & seasonings & cook for another 2 minutes. Let cool to room temperature.

3. 3

   Take the pasta & mix all at once with the mayonnaise, remaining basil, onion, olive oil, lemon juice & salt & pepper to taste. Then transfer the tomato sauce to the pasta mixture & stir one again until all in fully incorperated.

4. 4

   Chill for three hours or until cold.