Cannellini And Macaroni Salad With Grilled Tomatoes Basil And Olives Recipes

CANNELLINI AND MACARONI SALAD WITH GRILLED TOMATOES, BASIL, AND OLIVES

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

Categories Salad Bean Olive Onion Pasta Tomato Side Basil Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

Ingredients

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

Steps:

Prepare barbecue (medium-high heat). Drizzle 1/2 tablespoon oil over cut side of tomatoes; sprinkle with salt and pepper. 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. Cool. Cut tomatoes into 1-inch pieces.
Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer macaroni to large bowl; cool. Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter.
Mix beans, onion, olives, parsley, remaining 1 tablespoon oil, and 1 tablespoon vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.

CANNELLINI BEAN AND ARTICHOKE SALAD

Cannellini Bean and Artichoke Salad image

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

Provided by Barry Heuser

Categories Salad Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

Ingredients

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

Steps:

Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g

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