Cannellini and Macaroni Salad with Grilled Tomatoes, Basil, and Olives Recipe

Name: Cannellini and Macaroni Salad with Grilled Tomatoes, Basil, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Cannellini and Macaroni Salad with Grilled Tomatoes, Basil, and Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cannellini and Macaroni Salad with Grilled Tomatoes, Basil, and Olives

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