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Ingredientes
- 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
Direcciones
- Prepare barbecue (medium-high heat). Drizzle 1/2 Tbsp. oil over cut-side of tomatoes; sprinkle with salt and pepper. 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. Cold. Cut tomatoes into 1-inch pcs.
- Cook macaroni in large saucepan of boiling salted water till tender but still hard to bite, stirring occasionally. Drain well. Transfer macaroni to large bowl; cold. Fold in grilled tomatoes and any accumulated juices, 2 Tbsp. vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter.
- Mix beans, onion, olives, parsley, remaining 1 Tbsp. oil, and 1 Tbsp. vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.
- This recipe yields 4 main-course servings.
- Comments: Add in a glass of rose and some crusty Italian bread to make a perfect summer lunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 66 | 16% |
| Total Fat 7.49g | 9% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 91mg | 4% |
| Potassium 513mg | 15% |
| Total Carbs 73.29g | 20% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.38g | 4% |
| Protein 13.02g | 21% |
