Macaroni Salad with Summer Tomatoes

Makes 8 servings

White balsamic vinegar helps this side dish maintain its fresh appeal. Serve with grilled chicken. Or, for a meatless entrée, add mozzarella, feta, or goat cheese.

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

directions

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.

notes

Nutritional Information CALORIES 187(29% from fat); FAT 6.1g (sat 0.9g,mono 4.2g,poly 0.8g); IRON 1.5mg; CHOLESTEROL 0.0mg; CALCIUM 19mg; CARBOHYDRATE 28.4g; SODIUM 285mg; PROTEIN 4.8g; FIBER 2g

Source: Cooking Light