White balsamic vinegar, tomato, and basil help this side dish maintain its fresh appeal Yield: 8 servings (serving size: about 3/4 cup salad, about 1 tablespoon breadcrumbs, and 3/4 teaspoon basil) 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 3 tablespoons extravirgin 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 salt 2 tablespoons thinly sliced fresh basil 1. Cook elbow macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill. 2. 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. 3. 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. Nutritional Information Amount per serving Calories: 187 Calories from fat: 29% Fat: 6.1g Saturated fat: 0.9g Monounsaturated fat: 4.2g Polyunsaturated fat: 0.8g Protein: 4.8g Carbohydrate: 28.4g Fiber: 2g Cholesterol: 0.0mg Iron: 1.5mg Sodium: 285mg Calcium: 19mg
Posted on: Tue, 06 Aug 2013 21:07:14 +0000
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