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

  • 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). Drizzle 1/2 tablespoon oil over cut side of tomatoes; sprinkle with salt and pepper. 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. Cool. Cut tomatoes into 1-inch pieces.
  2. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer macaroni to large bowl; cool. Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter.
  3. Mix beans, onion, olives, parsley, remaining 1 tablespoon oil, and 1 tablespoon vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.