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  • Cannellini And Macaroni Salad With Grilled Tomatoes

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    Cannellini And Macaroni Salad With Grilled Tomatoes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 Tbsp. extra-virgin extra virgin olive oil
    • 1 lb plum tomatoes halved lengthwise Salt to taste Freshly-grnd black pepper to taste
    • 1 1/2 c. small elbow macaroni - (abt 6 ounce)
    • 3 Tbsp. red wine vinegar
    • 6 Tbsp. minced fresh basil
    • 1 x garlic clove chopped
    • 15 ounce canned cannellini (white kidney beans) rinsed, liquid removed
    • 1/2 c. minced red onion
    • 1/4 c. minced pitted kalamata olives (or possibly other brine-cured olives)
    • 1/3 c. minced fresh Italian parsley

    Directions

    1. Prepare barbecue (medium-high heat). Drizzle 1/2 Tbsp. oil over cut-side of tomatoes; sprinkle with salt and pepper. Grill tomatoes, cut-side up, till skin begins to char, about 2 min; turn over and grill, cut-side down, just till heated through, about 1 minute. Cold. Cut tomatoes into 1-inch pcs.
    2. Cook macaroni in large saucepan of boiling salted water till tender but still hard to bite, stirring occasionally. Drain well. Transfer macaroni to large bowl; cold. Fold in grilled tomatoes and any accumulated juices, 2 Tbsp. vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter.
    3. Mix beans, onion, olives, parsley, remaining 1 Tbsp. oil, and 1 Tbsp. vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.
    4. This recipe yields 4 main-course servings.
    5. Comments: Add in a glass of rose and some crusty Italian bread to make a perfect summer lunch.

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