Macaroni Salad with Tomatoes

Macaroni Salad with Tomatoes
Fantastic Pot Luck Dish!

Serves 8 (serving size: about 3/4 cup salad, about 1 tablespoon breadcrumbs, and 3/4 teaspoon basil)

• 8 ounces uncooked elbow macaroni
• 3 tablespoons white balsamic vinegar
• 1 tablespoon minced fresh basil leaves
• 3/4 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons olive oil, divided
• 2 teaspoons minced garlic, divided
• 4 cups chopped seeded tomato (about 6 tomatoes)
• 1 (1-ounce) slice white bread
• 1/8 teaspoon kosher salt
• 2 tablespoons thinly sliced fresh basil

Cook elbow macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.

Combine white balsamic vinegar, 1 tablespoon basil, 3/4 teaspoon salt, sugar, and crushed red pepper in a large bowl. Add 2 tablespoons oil and 1 1/2 teaspoons garlic, stirring with a whisk. Add cooked pasta and tomato; toss well to coat.

Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat. Add breadcrumbs and remaining 1/2 teaspoon garlic to pan; sauté 2 minutes or until browned and crisp, stirring frequently. Remove from heat; stir in 1/8 teaspoon salt. Cool. Serve with pasta mixture and sliced basil.

Per Serving: 183 Calories; 6g Fat (28.7% calories from fat); 1g Saturated Fat; 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 204mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.