Macaroni Salad with Summer Tomatoes

Macaroni Salad with Summer TomatoesRecipe
Photo: Randy Mayor; Styling: Jan Gautro
White balsamic vinegar, tomato, and basil help this side dish maintain its fresh appeal.  Click here for more macaroni salad recipes.


8 servings (serving size: about 3/4 cup salad, about 1 tablespoon breadcrumbs, and 3/4 teaspoon basil)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 29 %
Fat 6.1 g
Satfat 0.9 g
Monofat 4.2 g
Polyfat 0.8 g
Protein 4.8 g
Carbohydrate 28.4 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 285 mg
Calcium 19 mg


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


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.