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Picnic Macaroni and Cheese

From: The Plain Dealer
Source: Chef Jonathan Kish.






List of Ingredients



• 1 pound farfalle (bow-tie) pasta, cooked and drained
  
• 2 cups extra-sharp cheddar cheese, cubed
  
• 6 or 7 green onions, most of the green tops discarded, chopped
  
• 2-3 tablespoons fresh basil, shredded fine (chiffonade)
  
• 1 to 1 1/2 cups firm-ripe tomato, diced
  
• 4 tablespoons Dijon mustard
  
• 2 tablespoons fresh lemon juice
  
• 4 tablespoons balsamic vinegar
  
• 2/3 cup extra-virgin olive oil
  
• 1/4 to 1/2 teaspoon granulated garlic
  
• 1/2 to 1 teaspoon onion powder
  
• Salt, freshly ground black pepper to taste
  






Instructions



1. Combine pasta, cheese, onions, tomato and basil in large bowl.
   
   
2. n a separate bowl whisk together the mustard, lemon juice, vinegar, olive oil, garlic and onion powder. Add to pasta mixture; toss well. Season to taste with salt and pepper; cover and refrigerate (overnight if desired) tossing occasionally.
   
   
3. Presentation: Serve chilled.
   
   
4. Servings: 6