Macaroni Salad with Summer Tomatoes
Photography: Photo: Randy Mayor; Styling: Jan Gautro; 
White balsamic vinegar helps this side dish maintain its fresh appeal. Serve with grilled chicken. Or, for a meatless entrée, add mozzarella, feta, or goat cheese.
| Servings:8 servings (serving size: about 3/4 cup salad, about 1 tablespoon breadcrumbs, and 3/4 teaspoon basil) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 8 ounces uncooked medium elbow macaroni
- 3 tablespoons white balsamic vinegar
- 1 tablespoon minced fresh basil
- 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
- fat:6.1 g
- sodium:285 mg
- protein:4.8 g
- mono fat:4.2 g
- carbohydrate:28.4 g
- poly fat:0.8 g
- fiber:2 g
- cholesterol:0.0 mg
- saturated fat:0.9 g
- iron:1.5 mg
- calcium:19 mg
- calories from fat:29 %
- calories:187
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.
