Rating: 5 stars
10 Ratings
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  • 5 star values: 10

White balsamic vinegar, tomato, and basil help this side dish maintain its fresh appeal.  Click here for more macaroni salad recipes.

Abby Mandel
Recipe by Cooking Light August 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

187 calories; calories from fat 29%; fat 6.1g; saturated fat 0.9g; mono fat 4.2g; poly fat 0.8g; protein 4.8g; carbohydrates 28.4g; fiber 2g; iron 1.5mg; sodium 285mg; calcium 19mg.
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