Macaroni Salad With Summer Tomatoes

• 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; saute 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.

elbow macaroni, white balsamic vinegar, fresh basil, salt, sugar, red pepper, extravirgin olive oil, garlic, tomato, white bread, salt, fresh basil

Taken from www.myrecipes.com/recipe/macaroni-salad-with-summer-tomatoes (may not work)