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

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

extravirgin olive oil, tomatoes, elbow macaroni, red wine vinegar, fresh basil, garlic, cannellini, red onion, olives, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/cannellini-and-macaroni-salad-with-grilled-tomatoes-basil-and-olives-105277 (may not work)