Macaroni Salad With Summer Tomatoes

Ingredients

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

Directions

1. 1

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

2. 2

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

3. 3

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