Macaroni Salad with Summer Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
3 tablespoons extravirgin olive oil, divided |
2 teaspoons minced garlic, divided |
4 cups chopped seeded tomato (about 6 tomatoes) |
1 (1-ounce) slice white bread |
1/8 teaspoon salt |
2 tablespoons thinly sliced fresh basil |
Directions:
1. Cook elbow macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.
2. Combine white balsamic vinegar, 1 tablespoon basil, 3/4 teaspoon salt, sugar, and crushed red pepper in a large bowl. Add 2 tablespoons 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 tablespoon oil in a nonstick skillet over medium-high heat. Add breadcrumbs and remaining 1/2 teaspoon garlic to pan; sauté 2 minutes or until browned and crisp, stirring frequently. Remove from heat; stir in 1/8 teaspoon salt. Cool. Serve with pasta mixture and sliced basil.
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