Cannellini and Macaroni Salad with Grilled Tomatoes, Basil and Olives

Name: Cannellini and Macaroni Salad with Grilled Tomatoes, Basil and Olives
Yield: 4 main-course
Ingredients: 1 1/2 tablespoons extra-virgin olive oil; 1 pound plum tomatoes, halved lengthwise; 1 1/2 cups small elbow macaroni (about 6 ounces); 3 tablespoons red wine vinegar; 6 tablespoons chopped fresh basil; 1 garlic clove, minced; 1 15-ounce can 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

By Marie Simmons

June 30, 2001

Recipe notes