Cannellini And Macaroni Salad With Grilled Tomatoes
By á-170456
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.
You'll also love
- Crockpot Cheese Tortellini and... 4.1/5 (1612 Votes)
- Creamy Tomato Tortellini Soup 4.3/5 (1292 Votes)
- Pasta With Butternut Squash And... 0/5 (0 Votes)
- Apricot Bread Pudding With Caramel... 1/5 (1 Votes)
- Bulgur Risotto With Peas And... 0/5 (0 Votes)
- Halibut With Tomato-Tarragon Cream... 0/5 (0 Votes)
Review this recipe