Cannellini and Macaroni Salad with Grilled Tomatoes, Basil, and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add a glass of rosé and some crusty Italian bread to make a perfect summer lunch. Ingredients:
1 1/2 tablespoons extra-virgin olive oil |
1 pound plum tomatoes, halved lengthwise |
1 1/2 cups small elbow macaroni (about 6 ounces) |
3 tablespoons red wine vinegar |
6 tablespoons chopped fresh basil |
1 garlic clove, minced |
1 15-ounce can cannellini (white kidney beans), rinsed, drained |
1/2 cup chopped red onion |
1/4 cup chopped pitted kalamata olives or other brine-cured olives |
1/3 cup chopped fresh italian parsley |
Directions:
1. Prepare barbecue (medium-high heat). Drizzle 1/2 tablespoon oil over cut side of tomatoes; sprinkle with salt and pepper. Grill tomatoes, cut side up, until skin begins to char, about 2 minutes; turn over and grill, cut side down, just until heated through, about 1 minute. Cool. Cut tomatoes into 1-inch pieces.
2. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer macaroni to large bowl; cool. Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter.
3. Mix beans, onion, olives, parsley, remaining 1 tablespoon oil, and 1 tablespoon vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.
4. Per serving: calories, 318; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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