Macaroni Salad with Summer Tomatoes

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.

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

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 29%
  • Fat: 6.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.8g
  • Carbohydrate: 28.4g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 285mg
  • Calcium: 19mg

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

Preparation

  1. 1. Cook elbow macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.
  2. 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. 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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