Cannelloni And Macaroni Salad With Tomatoes Basil ... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989. Ingredients:
1-1/2 tablespoons extra virgin olive oil |
1 pound plum tomatoes halved lengthwise |
1-1/2 cups small elbow macaroni |
3 tablespoons red wine vinegar |
6 tablespoons chopped fresh basil |
1 garlic clove minced |
15 ounce can cannelloni beans rinsed and drained |
1/2 cup chopped red onion |
1/4 cup chopped pitted kalamata olives |
1/3 cup chopped fresh italian parsley |
Directions:
1. Prepare barbecue to medium high heat.
2. Drizzle 1/2 tablespoon oil over cut side of tomatoes then sprinkle with salt and pepper.
3. Grill tomatoes cut side up until skin begins to char about 2 minutes then turn and grill 1 minute.
4. Cool completely then cut tomatoes into 1” pieces.
5. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite.
6. Stir occasionally then drain well and transfer macaroni to large bowl and cool.
7. Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic.
8. Season with salt and pepper then transfer salad to large platter.
9. Mix beans, onion, olives, parsley, remaining oil and 1 tablespoon vinegar in medium bowl.
10. Season with salt and pepper then spoon bean salad over center of macaroni salad and serve.
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