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Recipes

Cannellini and Macaroni Salad with Grilled Tomatoes, Basil and Olives

By Marie Simmons

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Drizzle 1/2 tablespoon oil over cut side of tomatoes; sprinkle with salt and pepper. Grill tomatoes, cut side up, until skin begins to char, about 2 minutes; turn over and grill, cut side down, just until heated through, about 1 minute. Cool. Cut tomatoes into 1-inch pieces.

    Step 2

    Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer macaroni to large bowl; cool. Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter.

    Step 3

    Mix beans, onion, olives, parsley, remaining 1 tablespoon oil, and 1 tablespoon vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.

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