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Cannellini And Macaroni Salad With Grilled Tomatoes

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Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 pound plum tomatoes halved lengthwise
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 1/2 cups small elbow macaroni - (abt 6 oz)
  • 3 tablespoons red wine vinegar
  • 6 tablespoons chopped fresh basil
  • 1 garlic clove minced
  • 15 ounces canned cannellini (white kidney beans) rinsed, drained
  • 1/2 cup chopped red onion
  • 1/4 cup chopped pitted kalamata olives (or other brine-cured olives)
  • 1/3 cup chopped fresh Italian parsley

Details

Servings 4

Preparation

Step 1

Prepare barbecue (medium-high heat). Drizzle 1/2 tablespoon oil over cut-side of tomatoes; sprinkle with salt and pepper. Grill tomatoes, cut-side up, until skin begins to char, about 2 minutes; turn over and grill, cut-side down, just until heated through, about 1 minute. Cool. Cut tomatoes into 1-inch pieces.

Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer macaroni to large bowl; cool. Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter.

Mix beans, onion, olives, parsley, remaining 1 tablespoon oil, and 1 tablespoon vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.

This recipe yields 4 main-course servings.

Per serving: calories, 318; total fat, 7 g; saturated fat, 1 g; cholesterol, 0.

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