Cannellini And Macaroni Salad With Grilled Tomatoes Recipe

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

Instructions

1. Prepare barbecue (medium-high heat).
2. Drizzle 1/2 Tbsp.
3. oil over cut-side of tomatoes; sprinkle with salt and pepper.
4. 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.
5. Cold.
6. Cut tomatoes into 1-inch pcs.
7. Cook macaroni in large saucepan of boiling salted water till tender but still hard to bite, stirring occasionally.
8. Drain well.
9. Transfer macaroni to large bowl; cold.
10. Fold in grilled tomatoes and any accumulated juices, 2 Tbsp.
11. vinegar, basil, and garlic.
12. Season with salt and pepper.
13. Transfer salad to large platter.
14. Mix beans, onion, olives, parsley, remaining 1 Tbsp.
15. oil, and 1 Tbsp.
16. vinegar in medium bowl.
17. Season with salt and pepper.
18. Spoon bean salad over center of macaroni salad and serve.
19. This recipe yields 4 main-course servings.
20. Comments: Add in a glass of rose and some crusty Italian bread to make a perfect summer lunch.