8 servings (serving size: about 3/4 cup salad, about 1 tablespoon breadcrumbs, and 3/4 teaspoon basil)
Photo: Randy Mayor; Styling: Jan Gautro
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
How to Make It
Cook elbow macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.
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.
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.
Ditto on all the earlier reviews for the simplicity, fresh and delicious. I also opted not to add bread crumbs and did not miss them, although I may add some to the leftovers, just to try the complete recipe.
Super dish. Had to use regular balsamic so aside from it coloring the pasta some it was fantastic. An excellent dish for those fresh tomatoes in everyone's garden this time of year! Will definitely make again. Would be great along side burgers, grilled fish or chicken.
As others have said, so light and refreshing!! Did add 1 cup frozen peas thawed and 2-3 sliced green onions. Skipped bread crumbs also. Didn't miss. DELICIOUS! Perfect with grilled meat of any kind and that's all you need for wonderful, light summer meal!
We love tomatoes and regular balsamic, and this dish was deliciously different twist to it! I loved the lighter more acidic taste of the white balsamic. I substituted garlic powder and it still was perfectly seasoned.
So good!! Very fresh tasting and light. I used whole wheat elbow mac and regular balsamic vinegar (I'm not buying 5 dollar vinegar for one dish). I also didn't make my own breadcrumbs I just sprinkled some italian seasoned ones on top and it worked just fine. I will definitely make this again probably for lunch at work too. I served it with pork chops and green beans.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.