Macaroni Salad With Summer Tomatoes |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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From Cooking Light, August 08. DH and I thought this was great! I served with lemon-grilled chicken. YUM! Ingredients:
8 ounces uncooked medium elbow macaroni |
3 tablespoons white balsamic vinegar |
1 tablespoon minced fresh basil |
3/4 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon crushed red pepper flakes |
3 tablespoons extra virgin olive oil, divided |
2 teaspoons minced garlic, divided |
4 cups chopped seeded tomatoes (about 6 tomatoes) |
1 slice white bread |
1/8 teaspoon salt |
2 tablespoons thinly sliced fresh basil |
Directions:
1. Cook macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.
2. Combine vinegar, 1 T. basil, 3/4 teaspoons salt, sugar and red pepper in a large bowl. Add 2T. oil and 1-1/2 teaspoons garlic, stirring with a whisk. Add cooked pasta and tomato; toss well to coat.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Heat remaining 1 T. oil in a nonstick skillet over med-high heat. Add bread crumbs and remaining 1/2 teaspoons garlic to pan saute 2 minutes or until browned and crisp, stirring frequently. Remove from heat; stir in 1/8 teaspoons salt. Cool. Serve with pasta mixture and sliced basil.
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