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  • Cannelloni And Macaroni Salad With Grilled Tomatoes, Basil, And Olives

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    Cannelloni And Macaroni Salad With Grilled Tomatoes, Basil, And Olives
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 Tbsp. extra-virgin extra virgin olive oil
    • 1 lb plum tomatoes, halved lengthwise
    • 1 1/2 c. small elbow macaroni (about 6 ounces)
    • 3 Tbsp. red wine vinegar
    • 6 Tbsp. minced fresh basil
    • 1 x garlic clove, chopped
    • 1 x (15-oz) can cannelloni (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. Makes 4 main-course servings.

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