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Macaroni Salad with Summer Tomatoes

Macaroni Salad with Summer Tomatoes
Macaroni Salad with Summer Tomatoes is a vegan side dish. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 182 calories, 5g of protein, and 6g of fat. Head to the store and pick up sugar, balsamic vinegar, salt, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Cook elbow macaroni according to package directions, omitting salt and fat.
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Elbow MacaroniElbow Macaroni
SaltSalt
2
Drain and rinse with cold water; drain. Cover and chill.
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WaterWater
3
Combine white balsamic vinegar, 1 tablespoon basil, 3/4 teaspoon salt, sugar, and crushed red pepper in a large bowl.
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White Balsamic VinegarWhite Balsamic Vinegar
Red Pepper FlakesRed Pepper Flakes
BasilBasil
SugarSugar
SaltSalt
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BowlBowl
4
Add 2 tablespoons oil and 1 1/2 teaspoons garlic, stirring with a whisk.
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GarlicGarlic
Cooking OilCooking Oil
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WhiskWhisk
5
Add cooked pasta and tomato; toss well to coat.
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Cooked PastaCooked Pasta
TomatoTomato
6
Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup.
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BreadBread
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Food ProcessorFood Processor
7
Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
8
Add breadcrumbs and remaining 1/2 teaspoon garlic to pan; saut 2 minutes or until browned and crisp, stirring frequently.
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BreadcrumbsBreadcrumbs
GarlicGarlic
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Frying PanFrying Pan
9
Remove from heat; stir in 1/8 teaspoon salt. Cool.
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SaltSalt
10
Serve with pasta mixture and sliced basil.
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BasilBasil
PastaPasta
DifficultyHard
Ready In45 m.
Servings8
Health Score10
Dairy FreeVeganVegetarian
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesSalad
Occasions4th Of JulySummer
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