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Macaroni Salad with Summer Tomatoes

Photo: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: about 3/4 cup salad, about 1 tablespoon breadcrumbs, and 3/4 teaspoon basil)
White balsamic vinegar, tomato, and basil help this side dish maintain its fresh appeal.  Click here for more macaroni salad recipes.

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

Nutrition 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

How to Make It

  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.