Macaroni Salad with Summer Tomatoes

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, ¾ teaspoon salt, sugar, and crushed red pepper in a large bowl. Add 2 tablespoons oil and 1½ 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 ½ cup. Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat. Add breadcrumbs and remaining ½ teaspoon garlic to pan; sauté 2 minutes or until browned and crisp, stirring frequently. Remove from heat; stir in ⅛ teaspoon salt. Cool. Serve with pasta mixture and sliced basil.