January 2009
M	T	W	T	F	S	S
« Nov
	1	2	3	4
5	6	7	8	9	10	11
12	13	14	15	16	17	18
19	20	21	22	23	24	25
26	27	28	29	30	31

Sponsers

Macaroni Salad with Summer Tomatoes

September 20, 2008

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.
Yield

8 servings (serving size: about 3/4 cup salad, about 1 tablespoon breadcrumbs, and 3/4 teaspoon basil)
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

Preparation

1. Cook elbow macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.

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. 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.

Nutritional Information

Calories: - 187 (29% from fat)
Fat: 6.1g - (sat 0.9g,mono 4.2g,poly 0.8g)
Protein: - 4.8g
Carbohydrate: - 28.4g
Fiber: - 2g
Cholesterol: - 0.0mg
Iron: - 1.5mg
Sodium: - 285mg
Calcium: - 19mg