Cannellini And Macaroni Salad With Grilled Tomatoes, Basil, And Olives
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 tbsps
Extra-Virgin Olive Oil3 tbsps
Red Wine Vinegar6 tbsps
Basil (chopped fresh)1 cup
Red Onion (chopped)Directions:
1
Prepare barbecue (medium-high heat)
2
Drizzle 1/2 tablespoon oil over cut side of tomatoes; sprinkle with salt and pepper
3
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
4
Cool
5
Cut tomatoes into 1-inch pieces
6
Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally
7
Drain well
8
Transfer macaroni to large bowl; cool
9
Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic
10
Season with salt and pepper
11
Transfer salad to large platter
12
Mix beans, onion, olives, parsley, remaining 1 tablespoon oil, and 1 tablespoon vinegar in medium bowl
13
Season with salt and pepper
14
Spoon bean salad over center of macaroni salad and serve
15
Prepare barbecue (medium-high heat)
16
Drizzle 1/2 tablespoon oil over cut side of tomatoes; sprinkle with salt and pepper
17
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
18
Cool
19
Cut tomatoes into 1-inch pieces
20
Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally
21
Drain well
22
Transfer macaroni to large bowl; cool
23
Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic
24
Season with salt and pepper
25
Transfer salad to large platter
26
Mix beans, onion, olives, parsley, remaining 1 tablespoon oil, and 1 tablespoon vinegar in medium bowl
27
Season with salt and pepper
28
Spoon bean salad over center of macaroni salad and serve