Cannelloni And Macaroni Salad With Grilled Tomatoes, Basil, And Olives Recipe

• 1 1/2 Tbsp. extra-virgin extra virgin olive oil
• 1 lb plum tomatoes, halved lengthwise
• 1 1/2 c. small elbow macaroni (about 6 ounces)
• 3 Tbsp. red wine vinegar
• 6 Tbsp. minced fresh basil
• 1 x garlic clove, chopped
• 1 x (15-oz) can cannelloni (white kidney beans), rinsed, liquid removed
• 1/2 c. minced red onion
• 1/4 c. minced pitted kalamata olives or possibly other brine-cured olives
• 1/3 c. minced fresh Italian parsley

1. Prepare barbecue (medium-high heat).
2. Drizzle 1/2 Tbsp.
3. oil over cut side of tomatoes; sprinkle with salt and pepper.
4. Grill tomatoes, cut side up, till skin begins to char, about 2 min; turn over and grill, cut side down, just till heated through, about 1 minute.
5. Cold.
6. Cut tomatoes into 1 inch pcs.
7. Cook macaroni in large saucepan of boiling salted water till tender but still hard to bite, stirring occasionally.
8. Drain well.
9. Transfer macaroni to large bowl; cold.
10. Fold in grilled tomatoes and any accumulated juices, 2 Tbsp.
11. vinegar, basil, and garlic.
12. Season with salt and pepper.
13. Transfer salad to large platter.
14. Mix beans, onion, olives, parsley, remaining 1 Tbsp.
15. oil, and 1 Tbsp.
16. vinegar in medium bowl.
17. Season with salt and pepper.
18. Spoon bean salad over center of macaroni salad and serve.
19. Makes 4 main-course servings.

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

Taken from cookeatshare.com/recipes/cannelloni-and-macaroni-salad-with-grilled-tomatoes-basil-and-olives-98941 (may not work)